1/2 cup granulated sugar
1 teaspoon cinnamon
2 cans (16.3 oz each) refrigerated buttermilk biscuits
1/2 cup chopped walnuts or pecans
1 cup firmly packed brown sugar
3/4 Cup (1 1/2 sticks) butter or margarine, melted
Heat oven to 350°F. Lightly grease 12-cup fluted tube pan with shortening or cooking spray.
In large -storage plastic food bag, mix granulated sugar and cinnamon.
Separate dough into 16 biscuits,; cut each into quarters, I cut mine with an apple slicer, so it was 9 pieces per biscuit. Shake in bag to coat.
Arrange in pan, adding walnuts among the biscuit pieces.
In small bowl, mix brown sugar and melted butter; pour over biscuit pieces.
Bake 28 to 32 minutes or until golden brown and no longer doughy in center. Cool in pan 10 minutes. Turn upside down onto serving plate; pull apart to serve. Serve warm.
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