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This is great recipe for a breakfast or brunch. It may even be used as a desert. Very sweet. Great with coffee or tea.
1/2 cup butter or margarine
1/2-1 cup chopped peanuts
3/4 cup firmly packed brown sugar
1/4 cup maple syrup
2 (10.00 ounces) cans Hungry Jack big flaky refrigerated biscuits
Heat oven to 350F. Lightly grease a 12 cup fluted tube pan, 2 1/2 quart ring mold, or 10 inch tube pan.
In saucepan, melt butter. Stir in peanuts, brown sugar, and syrup.
Pour about 1/4 cup sugar mixture into greased pan. Separate biscuit dough into about 20 biscuits. Stand biscuits on end, slightly overlapping around the pan. Pour remaining sugar mixture over biscuits.
Bake at 350F for 20 to 30 minutes or until deep golden brown.
Cool 3 minutes then turn onto serving plate. Serve warm or cool.
1/2 cup butter or margarine
1/2-1 cup chopped peanuts
3/4 cup firmly packed brown sugar
1/4 cup maple syrup
2 (10.00 ounces) cans Hungry Jack big flaky refrigerated biscuits
Heat oven to 350F. Lightly grease a 12 cup fluted tube pan, 2 1/2 quart ring mold, or 10 inch tube pan.
In saucepan, melt butter. Stir in peanuts, brown sugar, and syrup.
Pour about 1/4 cup sugar mixture into greased pan. Separate biscuit dough into about 20 biscuits. Stand biscuits on end, slightly overlapping around the pan. Pour remaining sugar mixture over biscuits.
Bake at 350F for 20 to 30 minutes or until deep golden brown.
Cool 3 minutes then turn onto serving plate. Serve warm or cool.
