Ooey-Gooey Monkey Bread

From Shirley Evans

Makes 15 servings

1/2 c. sugar            

1 tsp. cinnamon                 

3 7.5-ounce refrigerated buttermilk biscuits

1/2 c. butter           

1 c. brown sugar

Generously grease a 10-inch tube pan. Cover outside bottom of pan tightly with aluminum foil; set aside.

In a medium bowl, combine granulated sugar and cinnamon. With kitchen shears, cut biscuits into quarters. Toss several biscuit pieces at a time in sugar mixture to coat. Layer biscuits in prepared pan. Sprinkle with remaining sugar mixture; set aside.

In a small saucepan, melt butter over medium heat. Stir in brown sugar. Bring to boiling and boil for 1 minute. Pour over biscuits.

Bake in a preheated 350-degree oven for 30 minutes or until golden. Let stand in pan for 10 minutes before inverting onto a large serving platter. Serve warm.