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Ingredients
- 2 cans Pillsbury Grand Style Buttermilk Biscuits
- 1 bag Whole Pecans crushed lightly
- 1/3 cups White Sugar
- 2 tbsp Ground Cinnamon
- 1 tsp Ground Clove
- 1 stick Butter melted
- 1/4 cup Brown Sugar
Ingredients
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Instructions
- Preheat oven to 350 degrees.
- Remove your biscuits from the can and cut each one into quarters. You could probably make your own biscuit dough, but I like the prep time to be quick so i can hang with my family.
- Take your white sugar, cinnamon and clove and put it in a freezer bag, toss the biscuit chunks into the back a few as a time and shake, evenly coating the dough chunks.
- Toss the delicious sugary dough chunks into a bundt pan, adding in a sprinkling of pecans as you go.
- Continue doing this until your bundt pan is full and your dough bits are gone. Be sure to save a nice amount of crushed pecans for your topping.
- Place remaining pecans evenly over the top of the dough bits.
- Next, melt the butter in a microwave safe bowl and add brown sugar (I always end up using more butter and sugar than the recipe calls for because I like the extra gooey-ness).
- Toss in the oven and forget about it for 45 minutes to an hour. I always have trouble determining whether the monkey bread is done so half the time I pull it out too soon. Its okay to get down in the middle parts with a fork to test it out for raw dough.
- Once it is done, remove from the bundt pan by inverting it onto a plate. Allow it to cool a bit before eating it.
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