Don't forget to order your copy of Mom's Pantry's By Heart Cookbook! Volume 1 and 2 are available now!
(recipe and photo shared by Sharon Jackson)
3 cans biscuits 1 c sugar 2 tsp cinnamon
1 stick butter 1 c brown sugar 2 Tblsp water
Nuts are optional
Mix cinnamon and sugar, cut each biscuit into 4 pieces and coat with the sugar mix.
If using nuts put those in the pan first, then layer all the biscuit pieces in a lightly greased bundt pan.
Bring the butter, brown sugar & water to a boil, let boil for 1 minute then pour over the biscuits.
Bake @ 350* for 35-40 minutes.
From Scratch Method
1 pkg yeast 1/2 cup lukewarm water 1/2 cup shortening 6 tbsp sugar 3/4 tsp salt 1/2 cup boiling water 1 egg, beaten 3 cups of flour melted butter as needed
Dissolve yeast in lukewarm water.
In another bowl combine shortening, sugar and salt. Add boiling water and mix very well. Then add in egg and stir until combined.
Add in flour and yeast, alternating them, until everything is well mixed.
Let rise in warm place, covered, until doubled.
Roll out the dough until its about 1/2 inch thick. Cut into random shapes. Dip each piece in melted butter and place in a bundt/tube pan. Continue to add and layer dough pieces until they are all used.
Allow the dough to rise to the top edge of the pan.
Bake at 350F for 60 minutes.
NOTE: Adapt the flavors of this method as you would any quick monkey bread.