3 cans buttermilk refrigerator biscuits
1/3 cup brown sugar
1/3 cup white sugar
2 tsp. cinnamon
1 cup chopped nuts

SYRUP:

1/2 cup (1 stick) butter
1/3 cup each brown and white sugar
1 tsp. cinnamon

Cut biscuits in quarters. Butter a Bundt pan. Combine sugars and cinnamon into a bag. Put quartered biscuits in bag with ingredients, shake until biscuits are coated. Put half of the biscuits into Bundt pan.

Combine and melt syrup ingredients in saucepan. Pour half of syrup over biscuits. Sprinkle with 1/2 cup nuts. Repeat with other half. If there is any sugar mixture left in the bag, add to syrup mixture and melt down so you don't waste it.

Bake at 350°F for 25-35 minutes.

Note: If using angel food pan, use 4 cans biscuits.