Post by Domestic Goddess on Oct 15, 2005 12:19:56 GMT 10
Quick Caramel Coffee Ring
1/2 cup butter
1/2 cup chopped pecans or walnuts
1 cup firmly packed brown sugar
2 Tablespoons of water
2-(10-oz.) cans Hungry Jack Refrigerated Flaky Biscuits
(I used 2-7.5 oz. cans Pillsbury Refrigerated Buttermilk Biscuits)
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1.) Heat oven to 375°F.
2.) In a small saucepan; melt butter. Coat bottom and sides of 12-cup Bundt pan,
with 2 tablespoons of the melted butter.
3.) Sprinkle 3 Tablespoons of chopped nuts over bottom of prepared pan.
4.) Add remaining nuts, brown sugar and water to remaining butter in saucepan; heat to boiling, stirring occasionally. Remove from heat.
5.) Separate dough into 20 biscuits; cut each biscuit in half and shape into a ball.
6.) Place 20 balls in bottom of prepared pan.
7.) Drizzle half of the caramel sauce over balls. Repeat layers.
8.) Bake at 375°F. for 20 to 25 minutes, or until golden brown.
9.) Invert immediately onto waxed paper; remove from pan (being careful as this mixture is quite hot).
10.) Serves 10.
11.) Note: If you do use 2-(7.5-oz.) cans of the Pillsbury Refrigerated Buttermilk Biscuits, (instead of the 2-10-ounce cans of Hungry Jack Refrigerated Flaky Biscuits); this will make 5 to 6 servings.
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1/2 cup butter
1/2 cup chopped pecans or walnuts
1 cup firmly packed brown sugar
2 Tablespoons of water
2-(10-oz.) cans Hungry Jack Refrigerated Flaky Biscuits
(I used 2-7.5 oz. cans Pillsbury Refrigerated Buttermilk Biscuits)
-
1.) Heat oven to 375°F.
2.) In a small saucepan; melt butter. Coat bottom and sides of 12-cup Bundt pan,
with 2 tablespoons of the melted butter.
3.) Sprinkle 3 Tablespoons of chopped nuts over bottom of prepared pan.
4.) Add remaining nuts, brown sugar and water to remaining butter in saucepan; heat to boiling, stirring occasionally. Remove from heat.
5.) Separate dough into 20 biscuits; cut each biscuit in half and shape into a ball.
6.) Place 20 balls in bottom of prepared pan.
7.) Drizzle half of the caramel sauce over balls. Repeat layers.
8.) Bake at 375°F. for 20 to 25 minutes, or until golden brown.
9.) Invert immediately onto waxed paper; remove from pan (being careful as this mixture is quite hot).
10.) Serves 10.
11.) Note: If you do use 2-(7.5-oz.) cans of the Pillsbury Refrigerated Buttermilk Biscuits, (instead of the 2-10-ounce cans of Hungry Jack Refrigerated Flaky Biscuits); this will make 5 to 6 servings.
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