Preheat oven to 425 degrees. Combine 1 cup raisins, 1 cup brown sugar and 1 cup chopped nuts. Stir with fork to mix. Stretch ready-to-bake biscuits (8 to 10 refrigerated) into 4 inch circles. Butter generously. Press raisin mixture over entire top of each one on a cookie sheet. Bake 9 to 11 minutes.

Quick and nourishing school day breakfast.