Yields:
8 Servings
Difficulty: Easy
Prep Time: 15 Mins
Cook Time:
30 Mins
Total Time:
45 Mins
I asked Melissa if she had any recipes to contribute from her new mother-in-law, Susan Martin (who’s from Tennessee, originally). Susan replied, “Am I allowed? I’m not Woods by either birth or marriage.” So what – good to have something new! Jay loves this!
Ingredients
Adjust Servings
- Sauce
Instructions
- Preheat the oven to 350° and grease a 10 cup bundt pant. Assembly
- Sprinkle the chopped pecans in the bottom of the pan.
- Open the biscuit cans (Susan uses Pilsbury brand) and separate the biscuits. Cut into smaller pieces, like thirds or quarters. Kitchen scissors work well for this.
- Combine the cinnamon and sugar in a bowl. Roll the biscuit pieces, a few at a time, in the mixture and place in the pan. Sauce
- In a saucepan or microwave, melt the butter and mix in the brown sugar and vanilla until the sugar is dissolved. Pour evenly over the biscuit pieces in the pan. Bake & Serve
- Bake at 350° for 20-30 minutes. It may take up to 40 minutes for the biscuits to be done, check with a toothpick.
- Cover the pan with a serving plate and carefully flip the two together so the bread falls out of the pan and onto the plate. Be careful not to burn yourself with the hot caramel sauce as it is very hot and may run.
- Pull apart to eat!
Notes
These are not as good as leftovers, so you might as well eat the whole thing, she tells me! I proposed that this would also be very good with homemade biscuit dough, but I haven't tried it yet. Feel free! Mother’s Biscuits