makes 12 servings
Prep Time
25 minutes
Cook Time
30-40 minutes
Total Time
1 hour 5 minutes
2 cans (16.3 oz each) Pillsbury biscuits (GRANDS flaky layers or the non-flaky buttermilk ones)
1 cup sugar
2-3 tsp. cinnamon
Cut biscuits in half or even quartered (I find that poultry shears work well)
Place cinnamon and sugar in a large plastic ziplock bag
Add cut up biscuits (a few at a time) into the bag and shake to mix evenly
Grease a bundt pan, or fluted tube pan, with shortening or cooking spray
Put the coated biscuits in the pan
Melt 1 stick of butter in a bowl
Add the remaining sugar and cinnamon mixture to the butter and stir
Pour over the biscuits in the pan
Bake at 350°F for 30-40 minutes until the crust is a deep dark brown on top
Allow it to cool for about 15-30 minutes before turning it over onto a plate
Serve and enjoy
A fragrant ground cinnamon sugar to coat the dough is a favorite, but try a blend like pumpkin spice (cinnamon, ginger, nutmeg, cloves) or a blend of ground cardamom and freshly grated nutmeg.
Add dried fruit and nuts, if you’d like, before pouring on the butter/sugar mixture. Typically this is raisins and walnuts, but you can try golden raisins, dried cherries, chopped pecans, or cashews—any combo is delicious.
To Make Ahead: Shake biscuits in cinnamon-sugar mixture as directed in recipe. Arrange biscuits in pan. DO NOT ADD WALNUTS AND RAISINS. Tightly cover with foil. Refrigerate up to 1 hour. To bake, remove foil. Sprinkle with walnut and raisins. Prepare butter and brown sugar mixture; pour evenly over biscuits. Bake as directed in recipe.
Serving Size: 1/12 of Recipe
Servings Per Recipe: 12
Calories 440 (Calories from Fat 180)Total Fat20g (30%)Saturated Fat 11g (53%)Trans Fat 0g Cholesterol 30mg (10%)Sodium 700mg (29%)Potassium 30mg (1%)Total Carbohydrate 61g (20%)Dietary Fiber 0g (0%)Sugars 33g Protein 5g Vitamin A 8%Vitamin C 0%Calcium 2%Iron 8%*Percent Daily Values are based on a 2,000 calorie diet.
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Cathy Porter