Ingredients:
2 (12 ounce) cans refrigerated buttermilk biscuits
1/2 cup margarine
3/4 cup brown sugar
1/4 cup almonds, chopped (optional)
Directions:
Preheat oven to 375 F.
Split each biscuit in two, rolling into small balls.
Layer rolled biscuit pieces in a bundt pan (sprayed with a non-stick spray).
Combine margarine and brown sugar in small sauce pan.
Bring to a boil and allow to boil for 2 minutes.
(Mixture will “grow” as it boils and turn a slightly lighter color).
Pour caramel mixture over biscuits and bake for approximately 40-45 minutes, or *until golden brown*.
*CAREFULLY* invert bundt pan onto a serving dish (Warning, caramel will stick and burn if it spills out onto you. My husband still bears a scar from burning himself 3 years ago).
Sprinkle nuts on top and serve immediately.
Servings: 15
Time preparation: 20 min.
Time total: 80 min.