This creation comes from Pastor Ryan and is is yummy. So yummy. So very very yummy. You may have a butter induced heart blockage from eating this, but what a way to die!
INGREDIENTS
3 cans buttermilk biscuits (the non-flaky ones)
1 cup sugar
2-3 teaspoons cinnamon
2 sticks butter
1/2 cup brown sugar
DIRECTIONS
Preheat the oven to 350 degrees.
Open up all three cans of biscuits and cut each biscuit into quarters.
Next, combine the white sugar with 2-3 teaspoons of cinnamon (depending on how much you like connamon) in a 1 gallon Ziploc bag and shake to mix evenly.
Drop all of the biscuit quarters into the cinnamon-sugar mix. Once they’re all in the bag, seal it and give it a vigorous shake. This will get all those pieces unstuck from one another and nicely coated with cinnamon-sugar.
Spread the nuggets evenly in a bundt pan.
In a saucepan over medium-high heat, melt the two sticks of butter together with ½ cup of brown sugar. Cook the butter/sugar mixture, stirring for a few minutes until the brown sugar has melted and is mixed thoroughly with the butter.
Pour the butter/sugar mixture over the nuggets in the bundt pan.
Bake for about 30-40 minutes until the crust is a deep dark brown on top.
When it’s finished cooking, remove it from the oven and allow it to cool for about 15-30 minutes before turning it over onto a plate.
I found that the inner section of mine was still doughy when I went to taste it and could have used longer in the oven. My bundt pan is different from Ryan’s though, so that may have something to do with it. Even so, the outer bits that cooked properly were so delicious. Eat it while it is fresh though, because it doesn’t taste as good the next day, reheated.
♥
