From, "At Your Service...Southern Recipes, Places and Traditions," published in cooperation with your Daily Inbox Newsletter.
INGREDIENTS:
TO PREPARE:
Separate the biscuits. Cut each into quarters using kitchen shears. Mix 2/3 cup sugar and 1/2 Tablespoon cinnamon in a large sealable plastic food storage bag. Add the biscuit dough quarters and seal the bag. Toss until each piece is well coated. Bring the butter, 1 cup sugar and 1 Tablespoon cinnamon to a boil in a medium saucepan over medium-high heat. Alternate layers of the biscuit pieces, sugar mixture, pecans and raisins in a greased bundt pan until all ingredients are used. Bake at 350 degrees for 30 to 35 minutes or until golden brown. Cool in the pan for 10 minutes. Invert onto a serving plate. Let family or guests serve themselves by simply pulling apart the bread.
SERVES: 8
- 4 (8-ounce) cans biscuits
- 2/3 cup sugar
- 1/2 Tablespoon cinnamon
- 3/4 cup (1-1/2 sticks) butter or margarine
- 1 cup sugar
- 1 Tablespoon cinnamon
- 1/2 cup chopped pecans (optional)
- 1 cup raisins (optional)
TO PREPARE:
Separate the biscuits. Cut each into quarters using kitchen shears. Mix 2/3 cup sugar and 1/2 Tablespoon cinnamon in a large sealable plastic food storage bag. Add the biscuit dough quarters and seal the bag. Toss until each piece is well coated. Bring the butter, 1 cup sugar and 1 Tablespoon cinnamon to a boil in a medium saucepan over medium-high heat. Alternate layers of the biscuit pieces, sugar mixture, pecans and raisins in a greased bundt pan until all ingredients are used. Bake at 350 degrees for 30 to 35 minutes or until golden brown. Cool in the pan for 10 minutes. Invert onto a serving plate. Let family or guests serve themselves by simply pulling apart the bread.
SERVES: 8
