1/2 cup sugar
1 tsp. cinnamon
2 cans refrigerated buttermilk biscuits
1/2 cup chopped walnuts, if desired
1/2 cup raisins, if desired
1 cup brown sugar
3/4 cup butter or margarine, melted
Heat the oven to 350. Lightly grease a 12-cup fluted tube pan with shortening or cooking spray. Mix the sugar and cinnamon in a large ziplock bag. Separate the dough and cut it into quarters. Shake in the bag to coat. Arrange in the pan, adding walnuts and raisins among the biscuit pieces. Mix the brown sugar and melted butter in a small bowl, and pour over the top. Bake 28 to 32 minutes or until golden brown and now longer doughy in the center. Cool in the pan for 10 minutes, then turn upside down onto a serving plate and serve warm.
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