“A little over a year and a half ago, I received a phone call from my mom.  And as we were talking.  The subject turned to ‘food’ (imagine that) and she told me about a new recipe she had found that my step-dad, brother in law and I guess my sister as well (I think).  She told me the ingredients and how she made it and she just knew the kids would love it.   And Guess What….She was RIGHT!”

This recipe is perfect for Breakfast.  You can even take it to a pot luck for a dessert.  My whole family enjoys this recipe.  I make it at least twice a month.

monkeybread

Ingredients:                                                                

3 (12 ounce) packages refrigerated biscuit dough—(Make sure you get the “CHEAPY” biscuits)
1 cup white sugar
2 teaspoons ground cinnamon
1/2 cup margarine
1 cup packed brown sugar
1/2 cup chopped walnuts (optional)
1/2 cup raisins (optional)

Directions:

1. Preheat oven to 350º  
2. Grease one 9 or 10 inch bundt pan.
3. Mix white sugar and cinnamon in a plastic bag or bowl. Cut biscuits into quarters. I use a Pizza Cutter for this. Makes it quick to cut all the biscuits. Shake or coat 6 to 8 biscuit pieces in the sugar cinnamon mix.
4. Arrange pieces in the bottom of the prepared pan. Continue until all biscuits are coated and placed in pan. If using nuts and raisins, arrange them in and among the biscuit pieces as you go along.
5. In a medium saucepan, melt the margarine with the brown sugar over medium heat. Boil for 1 minute. Pour over the biscuits.
Bake at 350º for 25 to 28 minutes. Let bread cool in pan for 2 minutes, then turn out onto a plate. ( This gets messy) Do not cut! The bread just pulls apart.

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