can’t thank you enough as I have searched for a similar recipe for umteen years. The one I was searching for joined all of the pieces as you describe butset side by side to fill a cake pan. It was an original recipe for brides.
The companies are more interested in shelf life than taste, that’s probably why there was so much salt in it.
I always make homemade biscuits. Sometimes with cooking oil, sometimes using yogurt. I just hate handling solid shortening (Crisco) and trying to clean up afterwards, especially trying to degrease plastic utinsils.
I made cinnamon rolls and dinner rolls over Thanksgiving weekend, and was left with a medium-sized bowl of extra dough. I don’t know how it happened, but it did.
I was also left with another kind of roll—the kind that makes low-rise jeans a problem. But that’s outside the scope of this post.
I didn’t want to roll out cinnamon rolls again—I mean, how many thousands of cinnamon rolls can one woman make in a 48-hour period? And then I remembered Pastor Ryan’s Monkey Bread, which I’d made the day before, and which was so utterly delicious we all cried. Right there in the kitchen.
I grabbed a muffin tin and wound up making sort of a modified muffin version of monkey bread—and everyone loved them. It was a great way to use up extra dough from Thanksgiving or Christmas…and you could easily substitute frozen bread dough or canned biscuits, depending on what you have handy.