1 c. white sugar
2 tsp. cinnamon
3 to 4 cans refrigerator biscuits
1 c. brown sugar
1 stick butter
1 c. chopped pecans

Mix white sugar and cinnamon in large plastic bag. Cut biscuits in one quarter pieces, drop into bag and shake to coat. Place in a greased pan. Boil brown sugar, butter and pecans for 2 minutes, pour over biscuits, bake at 350°F for 35 minutes. Turn out onto a plate to cool; syrup will continue to run down sides as bread cools.