Monkey Bread
INGREDIENTS:
4 cn Refrigerator biscuits,
-country or buttermilk
1/2 c Granulated sugar
1/3 c Brown sugar
1 tb Cinnamon
SAUCE
1 1/2 Sticks butter or margarine
1/2 c Granulated sugar
1/2 c Brown sugar
4 cn Refrigerator biscuits,
-country or buttermilk
1/2 c Granulated sugar
1/3 c Brown sugar
1 tb Cinnamon
SAUCE
1 1/2 Sticks butter or margarine
1/2 c Granulated sugar
1/2 c Brown sugar
CAKE
For the cake: combine the sugars and the cinnamon in a plastic bag. Break the biscuits into quarters and add 10 or 12 pieces at a time to the bag and shake to coat. Place in a greased tube or bundt pan.
For the sauce: Melt the butter and sugars in a small saucepan. Cook until thick. Pour over the biscuits and bake at 350 degrees for 30 minutes.
[THE BALTIMORE SUN; February 13, 1991; Mickey Brogan]
For the cake: combine the sugars and the cinnamon in a plastic bag. Break the biscuits into quarters and add 10 or 12 pieces at a time to the bag and shake to coat. Place in a greased tube or bundt pan.
For the sauce: Melt the butter and sugars in a small saucepan. Cook until thick. Pour over the biscuits and bake at 350 degrees for 30 minutes.
[THE BALTIMORE SUN; February 13, 1991; Mickey Brogan]