1/2 cup chopped nuts
1/2 cup sugar
1 tsp. cinnamon
3 cans refrigerator biscuits (Pillsbury)
1 cup brown sugar
4 tbsp. (1/2 stick) butter, melted

Sprinkle nuts in bottom of well greased Bundt pan.

Combine sugar and cinnamon in a large Ziploc style bag. Cut biscuits into quarters and shake in bag to coat with sugar and cinnamon, then layer in Bundt pan.

Mix brown sugar and melted butter; pour over biscuits.

Bake at 375°F for 40 minutes. Cool for 10 minutes and serve warm.

Submitted by: Judy Brannock