1teaspoonfresh chopped oreganoor ½ teaspoon dried oregano
½teaspoonkosher salt, or to taste
½cupfreshly grated Parmesan cheese, divided
1(12-ounce) can refrigerated biscuits
Preheat the oven to 375°F.
In a 1 to 1 ½ quart baking dish (eyeball it, and see if it looks big enough to hold the biscuits) combine the melted butter, olive oil, garlic, oregano, salt and 1/4 cup of the Parmesan.
Separate the dough into biscuits, and cut each biscuit into quarters. Place the pieces in the pan with the butter mixture and use your hands to toss to combine and coat the pieces well. Distribute the dough pieces out evenly in the pan, and sprinkle with the remaining Parmesan cheese. Cover with aluminum foil.
Bake for 20 minutes, then remove the foil. Bake for another 15 to 20 minutes until the top is golden brown and the inside is cooked through, with no doughy pockets (use a butter knife to check out the middle). Cool for 5 minutes in the pan on a wire rack. Invert the monkey bread onto the rack, then flip the bread carefully over again and transfer to a serving plate. Serve warm, and let everyone pull it apart into hunks.