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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 15 |
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Ingredients:
2 (12 ounce) cans refrigerated buttermilk biscuits |
1/2 cup margarine |
3/4 cup brown sugar |
1/4 cup almonds, chopped (optional) |
Directions:
1. Preheat oven to 375°F.
2. Split each biscuit in two, rolling into small balls.
3. Layer rolled biscuit pieces in a bundt pan (sprayed with a non-stick spray).
4. Combine margarine and brown sugar in small sauce pan.
5. Bring to a boil and allow to boil for 2 minutes.
6. (Mixture will grow as it boils and turn a slightly lighter color).
7. Pour caramel mixture over biscuits and bake for approximately 40-45 minutes, or *until golden brown*.
8. *CAREFULLY* invert bundt pan onto a serving dish (Warning, caramel will stick and burn if it spills out onto you. My husband still bears a scar from burning himself 3 years ago).
9. Sprinkle nuts on top and serve immediately.
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