Quick Caramel Coffee Ring |
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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 96 |
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This is the version of the coffee ring that I grew up with. I add Rosemary to it to add more depth to it. I am storing on here for safe keeping. Ingredients:
1/2 cup butter |
1 cup brown sugar (firmly packed) |
2 tablespoons water |
4 (7 1/2 ounce) cans biscuits |
1 teaspoon dried rosemary (optional) |
2 tablespoons butter (for coating pan) |
Directions:
1. Heat oven to 375.
2. Coat Bundt pan with butter.
3. If using the Rosemary, sprinkle in the Bundt pan at this time.
4. Cut biscuits in halves and roll them into balls and place them evenly in Bundt pan.
5. Mix brown sugar, water, and butter in a saucepan and bring to a boil.
6. Let mixture boil for 2 minutes then remove from stove.
7. Pour mixture evenly over biscuits and place in oven.
8. Bake 20 - 25 minutes.
9. When done, place plate on top of pan and invert it so the ring will fall out onto the plate. Let the pan sit on the plate for a few minutes so the syrup will drain on to the coffee ring.
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