Carmel Biscuit Pull-Apart

Revised recipe. If you printed this out, please discard and reprint. Cooking times were not accurate.

A quick and easy morning sweet.

Before going into oven

Finished - yum!

Preheat oven to 350° degrees

Ingredients

1/3 cup packed brown sugar

3 tablespoons butter

1 tablespoon water

1 8-ounce can plain Pop-N-Fresh biscuits

1/3 cup chopped nuts

1 tablespoon butter cut into quarters

Directions

In a medium sauce pan, combine sugar, water, and butter and cook on medium low heat for one minute (do not boil). Remove from heat and set aside. Add nuts.

In a large bowl, cut biscuits into 1/2 inch pieces. Add to sugar mixture. Toss to cover biscuits.

In a round oven proof dish place a small round ramekin in the middle and pour biscuit mixture evenly around the baking dish. Place butter quarters on top of biscuit mixture.

Bake biscuits for 10 minutes, then turn. Bake 17-20 minutes more. You really want to make sure the biscuits in the middle are cooked. I tap on bread and if it sounds hallow, it's done. Let cool on a wire rack for 5-7 minutes and then overturn onto a plate and remove ramekin. Serve.

Overnight Coffee Cake

Ingredients

Cake Mixture

1 cup flour

1/4 cup sugar

1/4 cup packed brown sugar

1/2 teaspoon soda

1/4 teaspoon salt

1/2 teaspoon cinnamon

1/2 cup buttermilk

1/2 cup shortening

1 egg

Topping

1/4 cup packed brown sugar

1/4 cup chopped nuts

1/2 teaspoon cinnamon

1/4 teaspoon nutmeg

Glaze

1/2 cup powdered sugar

3-4 teaspoons milk

1/4 teaspoon vanilla

Directions

Grease and flour a 9" round baking pan

Combine all ingredients under cake mixture. Mix on low speed with an electric mixer until moistened. Mix for 3 minutes. Spread in prepared pan.

Blend topping ingredients together and sprinkle over batter.

Cover and refrigerate over night.

Bake in 350° degrees for 20-25 minutes or until a tooth pick inserted in middle comes out clean. Drizzle with glaze before serving.