2 pkgs. refrigerator buttermilk biscuits
3/4 c. sugar
2 each med. apples (Granny Smith)
1/4 c. raisins (optional)
1/4 c. butter, melted
1 tbsp. cinnamon
1/3 c. chopped nuts

Each package of refrigerated buttermilk biscuits should contain 10 biscuits.

Separate biscuits into 20 pieces. Combine sugar and cinnamon. Dip biscuits into melted butter, then dip into the sugar mixture. Arrange biscuits around outer edges of 2 greased 9 inch round cake pans, overlapping biscuits. Pare, core, and slice apples into wedges, approximately 16 wedges per apple. Place an apple slice between each biscuit, with remaining wedges placed around outer edge of pan. Mix nut and raisins with remaining sugar mixture and pour all over biscuits in pan. Bake at 350 degrees for 25-30 minutes. Makes 20 rolls.