Pillsbury has celebrated the inventive home cook with their Bake-Off for over 40 years. The contest asks consumers to come up their own recipes using Pillsbury products and rewards one lucky winner with $1 million, a new kitchen, and their recipe featured on the Pillsbury website and products. The recipe has to be as good as this one, though. Plastered on the back of a biscuit can for years now, this recipe makes it possible to transform breakfast bread into a pull-apart treat that everyone will love.
- 1/2 Cup granulated sugar
- 1 Teaspoon cinnamon
- 2 cans (16.3 ounce each), buttermilk biscuits such as Pillsbury Grands! Homestyle, refrigerated
- 1/2 Cup chopped walnuts, if desired
- 1/2 Cup raisins, if desired
- 1 Cup firmly packed brown sugar
- 3/4 Cups butter or margarine, melted
Heat oven to 350 degrees F. Lightly grease 12-cup fluted tube pan with shortening or cooking spray. In large-storage plastic food bag, mix granulated sugar and cinnamon.
Separate dough into 16 biscuits; cut each into quarters. Shake in bag to coat. Arrange in pan, adding walnuts and raisins among the biscuit pieces.
In small bowl, mix brown sugar and butter; pour over biscuit pieces.
Bake 28 to 32 minutes or until golden brown and no longer doughy in center. Cool in pan 10 minutes. Turn upside down onto serving plate; pull apart to serve. Serve warm.