| 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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