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Categories:Viewed: 28 - Published at: 8 years ago
Ingredients
- 7 1/2 oz 2 cans buttermilk biscuit
- 1/2 cup pancake syrup
- 3 tbsp butter
- 1/3 cup brown sugar
- 1/2 tsp cinnamon
- 1/4 cup almonds, pecans or walnuts, toasted. (optional)
Method
- Preheat oven 350F
- Coat fluted baking pan with cooking spray.
- (Bundt cake pan)
- Melt butter and mix in syrup.
- (I used Mrs. Buttersworth)
- In separate bowl, combine brown sugar, cinnamon and nuts (if desired)
- Pour half syrup and butter mixture in bottom of pan, sprinkle half of brown sugar mixture on top of syrup in bottom of pan.
- Layer biscuits overlapping around pan on top of mixture.
- Pour remaining syrup mixture and then sprinkle remaining brown sugar mixture on top of biscuits.
- Bake for 20-25 minutes.
- Remove from oven and let rest for 2 minute.
- Invert on plate to remove from pan and enjoy!
