- 3 cans Buttermilk Biscuits (the Non-flaky Ones)
- 1 cup Sugar
- 2 teaspoons (to 3 Teaspoons) Cinnamon
- 2 sticks Butter
- 1/2 cup Brown Sugar
Preheat the oven to 350 degrees F (180 C).
Open up all three cans of biscuits and cut each biscuit into quarters.
Next,
combine the white sugar with 2-3 teaspoons of cinnamon. (3 teaspoons
of cinnamon gives it a fairly strong cinnamon flavor. If you’re not so
hot on cinnamon, cut it back to 2 teaspoons.) Dump these into a 1 gallon
zip bag and shake to mix evenly.
Drop all of the biscuit
quarters into the cinnamon-sugar mix. Once all the biscuit quarters are
in the bag seal it and give it a vigorous shake. This will get all those
pieces unstuck from one another and nicely coated with cinnamon-sugar.
Spread these nuggets out evenly in the bundt pan.
At this point,
you’re going to want to melt the two sticks of butter together with ½
cup of brown sugar in a saucepan over medium-high heat. This can be
light or dark brown sugar. Cook butter/sugar mixture, stirring for a few
minutes until the two become one. Once the brown sugar butter has
become one color, you can pour it over the biscuits.
Bake for
about 30-40 minutes until the crust is a deep dark brown on top. When
its finished cooking, remove it from the oven. If you have the
willpower, allow it to cook for about 15-30 minutes before turning it
over onto a plate.
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