1/2 cup sugar
1 tsp cinnamon
3 cans (7.5 oz) refrigerated buttermilk biscuits
1 cup firmly packed brown sugar
3/4 cup butter or margarine-melted
Heat oven to 350 degrees. Lightly grease a 12 cup fluted tube pan. Mix sugar and cinnamon in a plastic food storage bag.
Separate dough into 30 biscuits; cut each into quarters. Shake in bag to coat. Arrange in pan.
Mix brown sugar and butter, pour over biscuit pieces.
Bake 28 to 32 minutes or until golden brown and no longer doughy in center. Cool in pan 10 minutes. Turn upside down onto serving plate. Pull apart to serve. Serve warm.
Jessica Gibb
