This recipe is really great for brunch or for a desert. I make it without the walnuts and raisins because I'm not keen on them so if you would like to use chocolate chips or dried fruit that should work just fine.
You will need ...
a 12- cup fluted tube pan (or an angel food cake pan), cooking spray, a large plastic ziplock bag, small bowl and a serving plate
1/2 cup granulated sugar
1 teaspoon cinnamon
2 cans (16.3 oz each) refrigerated biscuit dough
1/2 cup chopped walnuts, if desired
1/2 cup raisins, if desired
1 cup firmly packed brown sugar
3/4 cup melted butter or margarine
DIRECTIONS
Heat oven to 350°F. Lightly grease 12-cup fluted tube pan with shortening or cooking spray. In large -storage plastic food bag, mix granulated sugar and cinnamon.
Separate biscuit dough into 16 biscuits; cut each into quarters. Shake in bag to coat. Arrange in pan, adding walnuts and raisins among the biscuit pieces.
In small bowl, mix brown sugar and melted butter; pour over biscuit pieces.
Bake 28 to 32 minutes or until golden brown and no longer doughy in center. Cool in pan 10 minutes. Turn upside down onto serving plate; pull apart to serve. Serve warm.
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