Individual Monkey Bread
Makes 16!
Time: 35 Minutes
-3 cans Buttermilk biscuits (not the flakey kind)
-1/2 cup brown sugar
-1 cup sugar
-2-3 teaspoons cinnamon
-2 sticks butter
1. Preheat the oven to 350.
-3 cans Buttermilk biscuits (not the flakey kind)
-1/2 cup brown sugar
-1 cup sugar
-2-3 teaspoons cinnamon
-2 sticks butter
1. Preheat the oven to 350.
2. Open up all three cans of biscuits and cut each biscuit into quarters.
3. Next, combine the white sugar with 2-3 teaspoons of cinnamon. 3 will be really cinnamon-y. Dump this mix and the biscuits into a gallon size zip lock back and shake it up really well.
4.Drop all of the biscuit quarters into your muffin tin. * The original recipe never said how many quarters to put in so I did about 8 in each cup and they turned out lovely!
3. Next, combine the white sugar with 2-3 teaspoons of cinnamon. 3 will be really cinnamon-y. Dump this mix and the biscuits into a gallon size zip lock back and shake it up really well.
4.Drop all of the biscuit quarters into your muffin tin. * The original recipe never said how many quarters to put in so I did about 8 in each cup and they turned out lovely!
*(The first batch I used muffin cups and ended up taking them off the little muffins as I put them out to serve. The second batch I just threw the quarters straight into the pan with out pan and I had to pull out the individual prices one by one. If you find a different way let me know!
5. Melt the butter with the brown sugar in a saucepan over medium-high heat until combined. Once the brown sugar butter has become one color, pour it over the biscuits.
6. Bake for 20 minutes until the crust is deep brown on the top.
6. Bake for 20 minutes until the crust is deep brown on the top.
No comments:
Post a Comment