Yield: 6 servings
Measure | Ingredient |
---|---|
4 cans | Refrigerator biscuits, country or buttermilk |
½ cup | Granulated sugar |
⅓ cup | Brown sugar |
1 tablespoon | Cinnamon |
\N \N | SAUCE |
1½ \N | Sticks butter or margarine |
½ cup | Granulated sugar |
½ cup | Brown sugar |
CAKE
For the cake: combine the sugars and the cinnamon in a plastic bag.
Break the biscuits into quarters and add 10 or 12 pieces at a time to the bag and shake to coat. Place in a greased tube or bundt pan.
For the sauce: Melt the butter and sugars in a small saucepan. Cook until thick. Pour over the biscuits and bake at 350 degrees for 30 minutes.
[THE BALTIMORE SUN; February 13, 1991; Mickey Brogan]