FB Source: Tammy Smith Griffiths
Ingredients:
2 small tubes refrigerator buttermilk biscuits OR 1 tube Pillsbury Grands buttermilk biscuits **
3 Tbsp. butter, melted
1/2 C. pancake syrup (any brand you like, I used Mrs. Buttersworth)
1/3 C. packed light brown sugar
1/2 tsp. cinnamon
1/4 C. chopped pecans, optional
1/4 C. chopped almonds, optional
Directions:
2 small tubes refrigerator buttermilk biscuits OR 1 tube Pillsbury Grands buttermilk biscuits **
3 Tbsp. butter, melted
1/2 C. pancake syrup (any brand you like, I used Mrs. Buttersworth)
1/3 C. packed light brown sugar
1/2 tsp. cinnamon
1/4 C. chopped pecans, optional
1/4 C. chopped almonds, optional
Directions:
- Spray a fluted pan with non-stick spray.
- Combine the melted butter and syrup in a small bowl and set aside.
- In another bowl, combine the brown sugar, cinnamon, and nuts (if desired).
- Place about half of the syrup mixture in the bottom of the pan.
- Then sprinkle half of the brown sugar mixture on top.
- Lay the biscuits on the bottom of the pan, overlapping edges (closely together) to form a ring.
- Top with remaining syrup and sugar mixtures.
- Bake at 375 degrees for approximately 20-25 minutes or until golden brown.
- Cool for 1 minute in the pan, then invert onto a serving platter and enjoy!
** You can use 1 1/2 tubes of the Pillsbury Grands buttermilk biscuits (if 1 doesn't' seem like enough) and bake it for about 30 minutes.
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