3 cans refrigerated buttermilk biscuits
1/2 c. sugar
1 1/2 tsp. cinnamon, divided
1/2 c. chopped pecans
1 1/2 sticks unsalted butter
1/2 c. packed brown sugar
Mix sugar and 1 tsp cinnamon in small bowl. Cut uncooked biscuits into fourths with clean scissors. Roll each biscuit piece in sugar mixture and start filling a greased bundt pan with pieces. In small saucepan, melt butter, brown sugar, and 1/2 tsp. cinnamon. Pour over biscuit pieces. You can refrigerate overnight or bake right away. Bake for about 40 minutes at 350 degrees. If the top starts to get browned, but the middle is still a little gooey, just put aluminum foil over top and bake for a few more minutes. Cool a bit, then flip onto a serving platter or cake plate. Enjoy!
No comments:
Post a Comment