If you have a sweet tooth at breakfast, this Pull Apart Breakfast will work to satisfy it! We often do a similar dish in our dutch ovens when we're camping but this is easy to throw together at home as well.
It helps to have a bundt pan but you could easily cut the recipe in half and use a bread pan or casserole dish. You may just have to extend the cooking time a little so the center gets done.
I haven't tried it yet, but one of these times I'm going to add a sprinkle of cinnamon in these layers.
Pull Apart Breakfast Biscuits
2 rolls Grande refrigerator biscuits (in the dairy section)
1 can whipped topping (real cream preferably)
1/2 C. chopped walnuts
1 1/2 C. brown sugar
1 cube of butter sliced into 12-16 pieces
Grease a large bundt pan. In the bottom set half of the pieces of butter, sprinkle with 1/2 C. of the brown sugar and 1/4 C. of the walnuts. Spray a small layer of whipped topping across the sugar layer.
Cut biscuits in 4ths. Set 1 can of biscuit pieces into the whipped cream layer.
Layer 1/2 C. brown sugar and 1/4 C. nuts over biscuits and cover with a small layer of whipped cream.
Set second can of biscuits into the whipped cream. Layer last 1/2 C. brown sugar and the rest of the butter pats over the biscuits. Top with whipped cream.
Bake at 350 degrees for 25-30 minutes or until done. You can check doneness by lifting one piece of biscuit from the middle out gently to see if it's still doughy.
Remove from oven. Loosen edges with a knife and turn onto a large platter while still hot. Serve warm.
Joy's Notes: My pan is so full that sometimes it drips over while baking. Putting a cookie sheet on the rack below to help catch drips is helpful OR cut the recipe in half and only use one can of biscuits.