Another recipe clipped from a local Southern Indiana newspaper column many years ago. This must have been before we ever heard of monkey bread!
Buttered ring mold
3/4 cup packed brown sugar
1 1/2 tsp ground cinnamon
1/2 cup chopped pecans
1/2 cup butter, melted
2 tubes (8-oz each) refrigerated biscuits
Preheat oven to 400 degrees.
In a small bowl blend together the brown sugar and cinnamon; stir in the chopped pecans. Pour two tablespoons of the melted butterinto the bottom of a buttered ring mold. Sprinkle 4 tablespoons of the sugar mixture over the melted butter. Open 1 tube of the biscuits, dip each biscuit into melted butter then roll in the sugar mixture. Place in bottom of mold, overlapping edges slightly. Repeat process with the second tube of biscuits.
Place pan in oven and bake 12 to 15 minutes at 400 degrees. Allow to set for 5 minutes then run thin knife or spatula around the edge and turn out on a serving plate. Serve immediately while hot.
3/4 cup packed brown sugar
1 1/2 tsp ground cinnamon
1/2 cup chopped pecans
1/2 cup butter, melted
2 tubes (8-oz each) refrigerated biscuits
Preheat oven to 400 degrees.
In a small bowl blend together the brown sugar and cinnamon; stir in the chopped pecans. Pour two tablespoons of the melted butterinto the bottom of a buttered ring mold. Sprinkle 4 tablespoons of the sugar mixture over the melted butter. Open 1 tube of the biscuits, dip each biscuit into melted butter then roll in the sugar mixture. Place in bottom of mold, overlapping edges slightly. Repeat process with the second tube of biscuits.
Place pan in oven and bake 12 to 15 minutes at 400 degrees. Allow to set for 5 minutes then run thin knife or spatula around the edge and turn out on a serving plate. Serve immediately while hot.
file photo used for reference only
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