1 cup - Granulated Sugar
1 tablespoon - cinnamon, divided
4 - (7.5 oz) cans refrigerated country biscuits (10 biscuits per can)
1 cup - chopped walnuts, divided
1/2 cup - butter or margarine
1 cup - firmly packed Light Brown Sugar
Instructions »
Preheat oven to 350° F. Lightly grease a 10-inch fluted tube pan.
In medium bowl, combine sugar and 2 teaspoons cinnamon. Cut biscuits into quarters. Roll each quarter in cinnamon/sugar mixture. Layer half of biscuits and 1/2 cup nuts in prepared pan.
In small saucepan over low heat, combine butter, brown sugar and remaining cinnamon. Cook, stirring constantly, until butter is melted. Pour 1/2 syrup over biscuits in pan. Layer remaining biscuits, nuts and brown sugar syrup in pan.
Bake for 30-35 minutes or until golden brown. Loosen edges of pan and invert onto platter. Serve warm.
Makes 16 serving
In medium bowl, combine sugar and 2 teaspoons cinnamon. Cut biscuits into quarters. Roll each quarter in cinnamon/sugar mixture. Layer half of biscuits and 1/2 cup nuts in prepared pan.
In small saucepan over low heat, combine butter, brown sugar and remaining cinnamon. Cook, stirring constantly, until butter is melted. Pour 1/2 syrup over biscuits in pan. Layer remaining biscuits, nuts and brown sugar syrup in pan.
Bake for 30-35 minutes or until golden brown. Loosen edges of pan and invert onto platter. Serve warm.
Makes 16 serving
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