If Your Fingers Don’t Get Sticky While Eating This; You’re Doing It Wrong

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

1 tube Pillsbury Grands buttermilk biscuits

3 Tbsp. Land O’ Lakes butter, melted

1/2 C. Mrs. Buttersworth pancake syrup

1/3 C. packed Domino light brown sugar

1/2 tsp. McCormick cinnamon

1/4 C. chopped Planters pecans, optional

1/4 C. chopped Planters almonds, optional

 

 

Instructions:

Instructions:
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!

 

 

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Quick Tip: If you want a fuller, larger cake, use about 1.5 tubes of biscuits.

Thank you to The Jones Family for this awesome recipe!

7 comments

It says states: 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!

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