4 cans refrigerated biscuits
1/2 c. white sugar
1/2 c. brown sugar
1 c. vanilla ice cream
1 stick butter

Cut each biscuit into fourths with a scissors. Roll or shake each piece in a sugar and cinnamon mixture. Place in a 9 x 13 inch pan or in a bundt pan.

Combine sugars, ice cream and butter in a saucepan. Let it come to a boil stirring constantly. Pour over biscuits and bake at 350 degrees for about 30 minutes. Carefully invert on a plate. Eat while warm.