| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Dairy | Breakfasts, Brunches | 10 | Servings | |
INGREDIENTS
| 3/4 | c | Firmly packed light brown |
| sugar | ||
| 1/2 | c | Nuts, chopped |
| 1/3 | c | Butter or margarine |
| 2 | T | Water |
| 2 | 7.5 oz Pillsbury | |
| Refrigerated Buttermilk |
INSTRUCTIONS
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. Recipe by: FRESH-BAKED BISCUITS Posted to recipelu-digest by GramWag@aol.com on Feb 8, 1998
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Nutrition (calculated from recipe ingredients)
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Calories: 215
Calories From Fat: 116
Total Fat: 13.4g
Cholesterol: <1mg
Sodium: 445.5mg
Potassium: 99.6mg
Carbohydrates: 21.2g
Fiber: 1.3g
Sugar: 3.6g
Protein: 4g