This is the easiest breakfast you’ll ever make. I promise. The best part is that it tastes like you worked for hours on it, but it’s really just a matter of placing the biscuits and extra flavors all in the fluted cake pan and let it bake. That’s it, you’re done. It’s so absolutely easy.
I usually am a fan of finding the cheapest option for each ingredient, but I’ll be honest here. Pillsbury Grands buttermilk biscuits taste best in this recipe. It adds an extra buttery, flaky flavor that regular ol’ generic brand doesn’t have (at least not those in my supermarket.)
Ingredients
3 Cans Pillsbury buttermilk biscuits
1/2 C sugar
1/2 tsp cinnamon
1 stick oleo (margarine)
3/4 C Domino sugar
3/4 tsp McCormick cinnamon
Instructions
Mix 1/2 C sugar & 1/2 tsp cinnamon
Cut biscuits in quarters & roll in sugar/cinnamon mixture. Pile these in a greased & floured bundt pan.
Melt oleo, add 3/4 C sugar & 3/4 tsp cinnamon in saucepan Heat until sugar melts ,pour over biscuits
Bake at 350* for 30-35 min.
Let stand 10 min, turn onto a cake plate.
pull pieces off instead of slicing
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Quick Tip: If you want a fuller, larger cake, use about 1.5 tubes of biscuits.