Decadent, caramel breakfast treat.
3 cans refrigerated biscuits (non-flaky)
1 cup sugar
2 tsp cinnamon
1 C butter
1 1/4 cup brown sugar
Preheat oven to 350.
Cut each biscuit into quarters.
Add granulated sugar and cinnamon into large plastic bag- add all biscuit pieces and shake to coat.
Put biscuits and sugar mixture into bundt pan.
Melt butter in saucepan- add brown sugar.
Pour sugar/butter mixture to coat biscuits in bundt pan.
Bake at 350 for 35 minutes.
Let cool for 5-10 minutes before flipping over onto plate.
From the kitchen of Sarah Craig