(by Kim [Knecht] Bickel - friend)
3 cans Pillsbury buttermilk biscuits
1 1/2 sticks butter
1 cup Domino's dark brown sugar
1 cup chopped pecans
1 cup white sugar
1 1/2 tsp. cinnamon
Pre-heat oven to 350 degrees. In a bowl, stir 1 cup white sugar and the cinnamon--set aside. Open biscuit packages and cut each biscuit into quarters. Grease a bundt pan or angelfood cake pan. Roll each of the biscuit quarters in the cinnamon/sugar mixture. Place each biscuit quarter in the bottom of the pan and continue until bottom is covered. Add extra pieces to the next layer. Keep layering until all pieces are used. In a saucepan, add butter and brown sugar--bring to a boil on medium heat. Once boiling, remove from stove and add the pecans--stir. If there is any of the cinnamon/sugar mixture left over, add it to the pecan mixture and stir. Pour the whole pecan mixture over the top of the layered biscuits. Place a piece of aluminum foil over the top of the pan. Bake at 350 degrees for 20 minutes. Remove foil and bake 15 minutes longer. Remove from oven, place a plate upside down on the top of the pan and flip upside down on the plate (be careful--juice will be very hot).
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