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1
In a medium bowl, whisk together the flour, salt, baking soda and baking powder. Using a pastry cutter, blend in the butter and shortening until the mixture resembles coarse sand with a few pea-sized pieces. Add in the buttermilk, stirring until just mixed.
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2
Turn dough out onto a lightly floured surface. Knead dough a few times, then pat or roll until dough is 1/2-inch thick. Using a knife or dough blade, cut dough into approximately 52 half-inch square pieces. Roll pieces into balls using the palms of your hands.
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3
In a large zip-top bag, combine the cinnamon and sugar. Add the biscuit pieces; close the bag and shake to cover all of the pieces in the cinnamon-sugar.
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4
At this point you can choose to either continue on in the recipe, or store the bag of cinnamon-sugar-covered biscuit pieces in the fridge until the next morning.
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5
Preheat oven to 350 F (or 325 F if using a glass or ceramic loaf pan). Grease an 8x4-inch loaf pan; set aside.
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6
When ready to bake, dump the biscuit pieces (and any loose cinnamon-sugar) into the prepared loaf pan.
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7
In a small bowl, add the butter and brown sugar. Microwave on medium-high power for 1 to 1 1/2 minutes, stirring every 20-30 seconds until the butter is melted and the mixture becomes a uniform golden color. Pour evenly over the biscuit pieces.
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8
Bake for 30-35 minutes, or until the biscuit pieces are cooked through and the top of the monkey bread takes on a deep caramel color. Then remove the pan from the oven. Allow the monkey bread to rest in the pan for at least 5 minutes (longer if you don't want to hazard burning yourself as I did ... don't be like me) before flipping onto a plate to serve.
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9
Recipe inspired by/adapted from recipes from Dessert for Two and The Pioneer Woman.
