Ingredients
3/4 c. Firmly packed light brown sugar
1/2 c. Nuts, minced
1/3 c. Butter or possibly margarine
2 Tbsp. Water
2 can (7.5 ounce) Pillsbury Refrigerated Buttermilk
Method
Sources
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Round rings for perfectly shaped fried eggs and small pancakes
Adjustable stand — hold cookbook or tablet at eye level while cooking
Graduated round cutters — biscuits, donuts, scones, cookies
Caramel syrup — caramel lattes, cocktails, drizzle, milkshakes
Stainless saucepan for sauces, reductions, emulsifications
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Round rings for perfectly shaped fried eggs and small pancakes
Adjustable stand — hold cookbook or tablet at eye level while cooking
Graduated round cutters — biscuits, donuts, scones, cookies
Caramel syrup — caramel lattes, cocktails, drizzle, milkshakes
Stainless saucepan for sauces, reductions, emulsifications
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Heat oven to 400 degrees. Generously grease 12 c. Bundt pan. In small saucepan, combine brown sugar, nuts, margarine and water; heat till margarine melts, stirring occasionally. Separate dough into 20 biscuits. Cut each biscuit into quarters; place in large bowl. Pour brown sugar mix over biscuits; toss lightly to coat proportionately. Spoon coated biscuit pcs into greased pan. Bake for 20-30 min or possibly till golden. Cold upright in pan 3 min; invert onto serving plate. Serve hot.