1.Heat oven to 375F. Lightly spray 6 mini fluted
tube cake pans or regular-size muffin cups with
cooking spray.
2. Separate dough into 8 biscuits; cut each into
quarters. In small microwavable bowl, microwave 3
tablespoons of the butter on High until melted. In
second small bowl, mix 1/2 cup of the sugar and
the lemon peel.
3.Dip each biscuit piece into butter; coat each
with sugar mixture. Divide biscuit pieces evenly
among pans.
4. In 1-quart saucepan, mix remaining 7
tablespoons butter, remaining 1 cup sugar and the
lemon juice. Heat to boiling over medium-high
heat. Drizzle lemon syrup evenly over biscuit
pieces in each pan.
5. Bake 11 to 15 minutes or until dark golden brown.
Invert breads onto cooling rack. Serve immediately
with strawberries and ice cream
Originally Submitted
5/20/2012
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