An easy recipe that uses refrigerated biscuits and pancake syrup to create a delicious snack everyone can enjoy.
Servings 8 people
- 2 Large cans Pillsbury Grands Buttermilk Biscuits
- 2 Tbsp. Butter or I Can't Believe It's Not Butter Light
- 1/3 Cup Pancake Syrup
- 3/4 Cup Brown Sugar
- 1 tsp. Cinnamon
- Non-Stick Cooking Spray
Preheat oven to 375 degrees. Spray a bundt pan generously with non-stick spray and set aside. In a small microwavable bowl melt butter. Add pancake syrup to melted butter and stir to combine the two. Pour about half the melted mixture into the bundt pan. Combine brown sugar and cinnamon in a bowl. Working with one tube of biscuits at a time, tear each biscuit in to small bite sized pieces and coat in the sugar/cinnamon mix. Lay the pieces evenly in the bottom of the bundt pan. Repeat with the second tube. Depending on the size of your bundt pan you may not be able to get all of the biscuits in. I usually end up with one loner so you can either save and bake it or pitch it. Take the remaining butter mixture and pour it over the biscuits and sprinkle any left over cinnamon/sugar on top. Bake for 25 - 30 minutes. Remove when done and carefully transfer to a plate or pan while still warm. Try not to dig right in because those scrumptious, fluffy dough balls will be HOT! Let cool slightly and enjoy.