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large, refrigerated buttermilk biscuits
chopped pecans or walnuts
raisins, dark or golden (optional)
brown sugar, firmly packed
butter or margarine, melted
Preheat oven to 350 F; lightly grease a regular Bundt pan with butter-flavored shortening or cooking spray.
PREPARE SUGAR/CINNAMON: Add the sugar and cinnamon in a large plastic storage bag and shake well to combine.
PREPARE THE BROWN SUGAR/BUTTER: In a measuring cup (for easy pouring) melt the butter in the microwave and then add the brown sugar and mix well
SEPARATE THE 16 BISCUITS and cut each into quarters. Add pieces into the bag and shake to coat with the sugar/cinnamon.
Arrange a layer of the dough, sprinkle with some of the nuts and raisins, drizzle a little of the brown sugar/butter. Repeat layers in this order, until all ingredients are used.
Bake for 28 to 30 minutes or until golden brown and no longer doughy (time may vary according to your oven).
Cool in the pan for 5-10 minutes and turn upside down onto a serving dish. (OPTION: Drizzle with the glaze) Serve while warm, pull-apart-style.
While bread is cooling, combine the glaze ingredients (if you are using glaze) in the measuring cup (for easy drizzling).
Last Updated: Thu, Jun 18, 2015