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Breakfast | |
| 1 cup heavy whipping cream or International Delight Cold Stone Creamery Sweet Cream coffee creamer 2 eggs, beaten 2 Tablespoons ground cinnamon 2 Tablespoons vanilla 2 cans of Pillsbury buttermilk biscuits � cup butter, melted 1 cup brown sugar Powdered Sugar, if desired | |
| 1.Heat oven to 350�F. Lightly grease 12-cup fluted tube pan with shortening or cooking spray. 2.Whisk together cream, eggs, cinnamon and vanilla. 3.Cut each biscuit into quarters. Dip each biscuit in the cream mixture and place in the fluted tube pan. Continue until biscuits are all coated and evenly distributed in the pan. 4.Combine the butter and brown sugar and pour evenly over biscuit pieces. 5.Bake 28 to 32 minutes or until golden brown and no longer doughy in center. Cool in pan 10 minutes. 6.Turn upside down onto serving plate and sprinkle with powdered sugar; pull apart to serve. Serve warm. | |
Unrated | |
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