|
Instructions |
|
|
Preheat the oven to 350.
Open up all three cans of biscuits and cut each
biscuit into quarters.
|
|
|
Next, combine the white sugar with 2-3 teaspoons
of cinnamon. 3 will be really cinnamon-y. Dump
this mix and the biscuits into a gallon size zip
lock back and shake it up really well.
Drop all of the biscuit quarters into a bundt pan
(or jumbo muffin cups).
|
|
|
Melt the butter with the brown sugar in a sauce pan
over medium-high heat until combined. Once the brown
sugar butter has become one color, pour it over the
biscuits.
|
|
|
Bake for 30-40 minutes (or 20 minutes for the
muffin cup ones) until the crust is deep brown on
the top.
I should now say that you should let it cool for
about 15-30 minutes, but that’s practically
impossible. Just tear you off a piece, blow on it
for a minute and stick it in your mouth.
|
|
|
Originally Submitted
6/10/2011
|