3/4 c Firmly packed light brown
-sugar
1/2 c Nuts; chopped
1/3 c Butter or margarine
2 tb Water
2 cn (7.5 oz) Pillsbury
-Refrigerated Buttermilk
Heat oven to 400 degrees. Generously grease 12 cup Bundt pan. In small
saucepan, combine brown sugar, nuts, margarine and water; heat until
margarine melts, stirring occasionally. Separate dough into 20 biscuits.
Cut each biscuit into quarters; place in large bowl. Pour brown sugar
mixture over biscuits; toss lightly to coat evenly. Spoon coated biscuit
pieces into greased pan. Bake for 20-30 minutes or until golden brown. Cool
upright in pan 3 minutes; invert onto serving plate. Serve warm.
Yields
10 Servings
