Caramel biscuit ring-a-round
10 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¾ | cup | Firmly packed light brown sugar |
| ½ | cup | Nuts; chopped |
| ⅓ | cup | Butter or margarine |
| 2 | tablespoons | Water |
| 2 | cans | (7.5 oz) Pillsbury Refrigerated Buttermilk |
Directions
Heat oven to 400 degrees. Generously grease 12 cup Bundt pan. In small saucepan, combine brown sugar, nuts, margarine and water; heat until margarine melts, stirring occasionally. Separate dough into 20 biscuits.
Cut each biscuit into quarters; place in large bowl. Pour brown sugar mixture over biscuits; toss lightly to coat evenly. Spoon coated biscuit pieces into greased pan. Bake for 20-30 minutes or until golden brown. Cool upright in pan 3 minutes; invert onto serving plate. Serve warm.
Recipe by: FRESH-BAKED BISCUITS Posted to recipelu-digest by GramWag@... on Feb 8, 1998