1 (12 oz.) pkg. refrigerator biscuits
3/4 c. Aunt Jemima syrup, any flavor
1 c. chopped nuts
1 tsp. cinnamon

Heat oven to 400 degrees. Lightly grease 9 inch baking pan. Dip each biscuit in syrup, roll in combined nuts and cinnamon. Place in prepared pan. Drizzle remaining syrup evenly over biscuits. Bake 15 to 17 minutes or until golden brown and bubbly. Turn out onto serving platter. Serve warm.