Directions: |
Directions:1. preheat that oven to 350.
2. open up all three cans of biscuits and cut each biscuit into quarters.
3. At this time you’ll want to combine the 1 cup of regular sugar with 2-3 teaspoons of cinnamon. I use 3 teaspoons of cinnamon and this gives it a fairly strong cinnamon flavor. If you’re not so hot on cinnamon, cut it back to 2 teaspoons. Dump these into a 1 gallon zip bag and shake to mix evenly.
4. drop all of the biscuit quarters into the cinnamon-sugar mix. Go ahead…all of them. Yes, they’re sticking together right now, but just trust me.
5. Once all the biscuit quarters are in the bag, seal it and give it a vigorous shake. You might have some excess sugar left over and that’s okay.
6. Spread these nuggets out evenly in your bundt pan. I suppose you might want to grease this pan before doing this, but I’m pretty sure the gallon of butter we are about to add will keep it safe. Un-greased always works for me.
7. Melt those two sticks of butter together with 1/2 cup of brown sugar. This can be light or dark brown sugar.
8. Stir together over a medium-high heat until the two become one.
9. Once the brown sugar butter has become one color, you can pour it over the biscuits. At first…it’s going to look like too much. It’s okay though.
10. Bake this @ 350 degrees for about 30-40 minutes until the crust is a deep brown on top.
11. If you have the willpower, allow this to cool for about 15-30 minutes before turning it over onto a plate. If it doesn’t slide right down onto the plate, give it a few love-taps until it plops. It’ll hold. |
This recipe for Pioneer Woman's Monkey Bread is from