2 oz. (1/2 stick) melted butter
2 tubes refrigerated biscuits (10 per tube)

Use a Bundt pan for baking. Brush inside of pan well with melted butter. Open biscuits and separate. Dip each biscuit into melted butter. Layer in mold, making sure biscuits overlap and each new layer of biscuits alternates with the one below it. Bake at 375 degrees for 15 minutes. Cover with foil and bake an additional 30 minutes, or until done - tap the top, it will sound hollow. Remove bread from mold onto a serving plate. Serves 6-10.

Variations: Add 2 tablespoons brown sugar and cinnamon to butter and press 4-5 raisins into each biscuit before dipping into butter. Currants and walnuts may also be used. Add 3 pressed cloves of garlic to the butter. Serve with slices of Cheddar or Monterey Jack cheese.