"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali
1 c sugar 3 tsp cinnamon 1/2 c butter 1 c brown sugar 3 tubes biscuits 1 c chopped walnuts
Mix sugar and cinnamon together in a plastic bag. Set aside. Melt butter, add brown sugar. Cut biscuits into quarters. Shake a few at a time in cinnamon sugar. Cover bottom of small bundt pan with butter brown sugar mixture. Sprinkle in a few nuts. Add about a dozen biscuit pieces, dropping them randomly. Continue layering until pan is about 2/3 full.
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