2 large cans of refrigerated flakey biscuits (16oz)
1 cup brown sugar
1 tsp cinnamon
3/4 cups of butter (1 and a half sticks)
1/2 cup chopped nuts, optional
bundt pan, 12 cups or larger
Pre-heat your oven to 350 degrees
Put butter, sugar, and cinnamon in a small sauce pan on low until it melts. and grease your budget pan with the butter wrappers or spray with Pam.
Using kitchen shears or a knife on cutting board and cut biscuits.
Once you are done with the biscuits, turn the heat up a little on the butter and sugar and stir constantly until it is combined and the lumps are out. There is no need to completely dissolve the sugar but you can if you want to.
Pour the hot butter and sugar mixture over the biscuits trying to distribute as evenly as possible.
Place a cookie sheet on the rack below to catch drips and bake for 30-35 minutes (I sometimes let mine go as long as 40 minutes if I don’t want the center to be doughy at all).
Allow to cool for at least 10 minutes before inverting it onto a plate, it can fall apart if you remove it too soon.