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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 16 |
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The dear friend who shared this recipe has since passed away, but I think of her every time I prepare this sweet bread. Maple syrup provides a saucy caramel flavor. I enjoy developing original recipes or altering others to suit my tastes. Ingredients:
2 tubes (7-1/2 ounces each) refrigerated buttermilk biscuits |
1 cup packed brown sugar |
1 teaspoon ground cinnamon |
1 teaspoon ground nutmeg |
1/2 cup butter, melted |
1/2 cup chopped nuts |
1/2 cup maple syrup |
Directions:
1. Cut each biscuit into quarters. In a small bowl, combine brown sugar, cinnamon and nutmeg. Dip biscuits in butter, then roll in sugar mixture. Layer half the biscuits in a 10-in. fluted pan; sprinkle with half the nuts. Repeat layers. Pour syrup over top.
2. Bake at 350° for 25-30 minutes or until golden brown. Immediately invert onto a serving platter. Serve warm. Refrigerate leftovers. Yield: 1 loaf.
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