| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Grains | Breads, Breakfast | 1 | Servings | |
INGREDIENTS
| **Heart4Hom@aol com** | ||
| 1 | lg | Pkg |
| Buttermilk | ||
| 1 | sm | Pkg |
| Buttermilk | ||
| 1 | tb | Butter — melted |
| 1/2 | c | Granulated sugar |
| 2 | ts | Ground cinnamon |
| 1/2 | c | Raisins |
| 1/2 | c | Walnuts — chopped |
| 1/2 | c | Confectioner's sugar |
| 4 | ts | Milk |
| Biscuits — 8-refrig. | ||
| Biscuits — 5-refrig. |
INSTRUCTIONS
Preheat the oven to 350 degrees. Seperate the large package of biscuit dough into 8 biscuits and the small package into 5 biscuits. Cut each biscuit into 6 pieces and place the pieces in a large bowl. Pour the melted butter over the biscuit pieces. In a small bowl, combine the granulated sugar, cinnamon, raisins, and nuts. Sprinkle the sugar mixture over the mixture the biscuit pieces and toss until evenly coated. Place the dough into a 10-inch Bundt pan that has been coated with nonstick baking spray. Bake for 30-35 minues or until the center is firm. Let cool for 10-15 minutes, then invert the Bundt pan over a plate to release the cinnamon ring. In a small bowl, combine the confectioners' sugar and milk to make a glaze; drizzle over the ring and serve immediately. Recipe By : Source: WKBWTV File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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