2 small tubes refrigerator buttermilk biscuits OR 1 tube Pillsbury Grands buttermilk biscuits
3 Tbsp. butter, melted
1/2 C. pancake syrup (any brand you like, I used Mrs. Buttersworth)
1/3 C. packed light brown sugar
1 tsp. cinnamon
1/4 C. chopped pecans, optional
1/4 C. chopped almonds, optional
Spray
a fluted pan with non-stick spray.
Combine the melted butter and syrup
in a small bowl and set aside.
In another bowl, combine the brown sugar,
cinnamon, and nuts (if desired).
Place about half of the syrup mixture
in the bottom of the pan. Then sprinkle half of the brown sugar mixture
on top.
Lay the biscuits on the bottom of the pan, overlapping edges
(closely together) to form a ring. Top with remaining syrup and sugar
mixtures.
Bake at 375 degrees for approximately 20-25 minutes or until
golden brown.
Cool for 1 minute in the pan, then invert onto a serving
platter and enjoy!
Cream Cheese Frosting (optional)
1 (3 ounce) package cream cheese
1/4 cup unsalted butter
1 cup confectioners' sugar
1/2 teaspoon vanilla extract
1/8 teaspoon salt
1/8 Recipe with frosting has 448 calories with 61grams of carbs and 685 mg sodium
1/4 cup unsalted butter
1 cup confectioners' sugar
1/2 teaspoon vanilla extract
1/8 teaspoon salt
1/8 Recipe with frosting has 448 calories with 61grams of carbs and 685 mg sodium
**
I ended up using 1 1/2 tubes of the Pillsbury Grands buttermilk
biscuits (1 tube didn't seem like enough) and baked it for about 30
minutes. It needed a bit longer to bake since I used more.
I used 1 tsp of cinnamon, and I'm glad I made that little change. I used 8 Grands biscuits, and it was just about right however I did still have to bake them about 20 minutes instead of 15...will make them again!
