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Ingredients:
4 cans biscuits
2 tablespoons cinnamon
2 sticks butter or margarine
1 cup white sugar
1 cup brown sugar, packed loosely
1 to 1 1/2 cups chopped pecans
3/4 to 1 cup raisins (optional)
3/4 cup coconut flakes (optional)
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Just click here to get a printer-friendly version of this recipe. • Share it: click to send this recipe to a friend! | | Directions:
Cut each of the biscuits into 4 pieces. Use one stick of butter to coat a Bundt pan or tube pan well. Bring the other stick of butter, sugars and cinnamon to a boil in a saucepan. Remove from heat.
Drop biscuit pieces into the saucepan, a few at a time, coating well. Spoon out and place into baking pan. On top of each layer, sprinkle pecans, raisins and coconut as desired. Repeat process until all the biscuit pieces have been used and coated. Pour remaining butter mixture from the saucepan over the top.
Bake 40 minutes at 350 degrees. Allow to cool for 15 minutes to one hour in pan. Turn out onto a plate. No need to cut, just pull off the amount you want. Use as a breakfast item or "tea" time snack with milk, coffee, hot tea, or hot cocoa
Prep time: About 1 to 1 1/2 hours, including baking time Serves 10 to 12 Recipe submitted by: Kimberly
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