4 cans (10) biscuits
1 1/2 c. brown sugar
1 tbsp. cinnamon
1 1/2 sticks butter
1/2 c. chopped pecans or raisins
cinnamon sugar

Cut biscuits into fourths and coat with sugar and cinnamon mixture. In saucepan, melt butter, brown sugar and cinnamon. Place 1/2 biscuits in greased Bundt pan; add chopped pecans or raisins. Pour half of liquid over this. Repeat with remaining ingredients.

Bake at 350°F for 35 to 40 minutes.

In memory of Euline Cole Hayles.