1/2 cup sugar
1 tsp cinnamon
2 cans Grands biscuits, i used flaky butter
1 cup firmly packed brown sugar
3/4 butter, melted
Any fruit or nut you feel like adding
Heat oven to 350 degrees and grease a bundt pan. Mix sugar and cinnamon in a gallon bag.
Separate the biscuits and then cut each into quarters. Throw in the bag, seal and shake to get a good coating on all sides. Put the biscuit pieces in the bundt pan and sprinkle with any loose sugar. *if you want to spice it up a bit, feel free to toss in raisins, nuts, or diced fried apples.*
In a separate bowl mix brown sugar and melted butter until it's smooth. Pour over the biscuit pieces.
Bake 30-40 minutes. Basically until the middle is cooked through. As soon as you pull it out of the oven, run a knife or spatula around the inside of the pan to loosen any stuck pieces. Cool for a few minutes in the pan, then flip onto a plate and serve!
This is a great recipe for impromptu get togethers since the ingredients list is short and is likely already in the pantry/fridge. Plus it's super easy to throw together.
As a shoutout to our friends at Sugarbush, our March wine is our Sugar Apple! Made for the local maple syrup festival, this apple wine has a strong cinnamon flavor with a subtle sweetness from maple syrup. To match the changing weather, this wine can be served warm (for those cold mornings) or cold (for those warm afternoons). It tastes completely different depending on the temperature. This is a fun wine, perfect for apple pie a la mode, spice cakes, and of course monkeybread.