| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Baltimore | Breads, Cakes | 6 | Servings |
INGREDIENTS
| 4 | cn | Refrigerator biscuits, country or buttermilk |
| 1/2 | c | Granulated sugar |
| 1/3 | c | Brown sugar |
| 1 | tb | Cinnamon |
| SAUCE | ||
| 1 1/2 | Sticks butter or margarine | |
| 1/2 | c | Granulated sugar |
| 1/2 | c | Brown sugar |
INSTRUCTIONS
CAKE For the cake: combine the sugars and the cinnamon in a plastic bag. Break the biscuits into quarters and add 10 or 12 pieces at a time to the bag and shake to coat. Place in a greased tube or bundt pan. For the sauce: Melt the butter and sugars in a small saucepan. Cook until thick. Pour over the biscuits and bake at 350 degrees for 30 minutes. [THE BALTIMORE SUN; February 13, 1991; Mickey Brogan]
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