| 1/2 | cup sugar |
| 1 | teaspoon cinnamon |
| 2 | cans (16.3 oz each) Pillsbury® Grands!® Homestyle refrigerated buttermilk biscuits |
| 1/2 | cup chopped walnuts, if desired (I leave them out!) |
| 1/2 | cup raisins, if desired |
| 1 | cup firmly packed brown sugar |
| 3/4 | cup butter or margarine, melted |
DIRECTIONS
| 1. | Heat oven to 350°F. Lightly grease 12-cup fluted tube pan. |
| 2. | In large plastic food-storage bag, mix sugar and cinnamon. Separate dough into 16 biscuits; cut each into quarters. Shake in bag to coat. Arrange in pan, adding walnuts and raisins among the biscuit pieces. |
| 3. | Mix brown sugar and butter; pour over biscuit pieces. |
| 4. | Bake 28 to 32 minutes or until golden brown and no longer doughy in center. Cool in pan 10 minutes. Turn upside down onto serving plate; pull apart to serve. Serve warm. |
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