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:
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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!
Where the rest of the recipe….all there is is a list of ingredients….no instructions
At what temp. and how long do you do your version of monkey bread? Can only get the ingredients and no instructions.
Thanks
How do you cook then and for how long?? No directions follow the ingredients?????
Where are the instructions for making the monkey bread?
For the buttermilk biscuits there is not mention how long to bake them and at what temp
try reading the biscuit package!
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!