BISCUIT PULL APART COFFEE CAKE
2 cans refrigerated biscuits
1 stick butter/margarine, melted
1 cup sugar
1 to 2 tsp. cinnamon (to taste)
1/4 cup chopped pecans or walnuts (optional)
Preheat oven to 325 degrees; spray large pie plate with non-stick spray. In
a small bowl, combine sugar and cinnamon. Cut biscuits roughly into halves.
Roll several halves at a time first in butter, then in sugar mixture; arrange randomly in pie plate. When all biscuits have been coated, press evenly into pie plate. Sprinkle with any remaining sugar mixture and the chopped nuts; drizzle with remaining butter. Bake for 25-30 minutes or until lightly golden and center is firm. Allow to cool for 5-10 minutes before serving; best served warm.
Variation: Stir 1 Tbsp. finely grated orange zest into melted butter; omit
cinnamon. Proceed as directed above.