|4 cans||Ballard biscuits;cut in 4ths|
Toss the quartered biscuits in sugar/cinnamon mix and drop each into a greased Bundt pan. Use about half of the pieces. Mix glaze ingredients, bring to low boil. Pour over pieces in pan. Add the remaining sugared biscuits and cover with rest of glaze. Bake at 350 degrees for 45 to 50 minutes. Cool for 5 to 10 minutes. Turn out on plate and enjoy.
Lorna Brown, Prodigy Food & Wine Board
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