This is amazingly delicious and so easy! I had the same trouble with the Pillsbury Grands biscuits, I took mine out when it was "done" and "browned", but the inside was a little doughy. I put it on a baking sheet with foil and cooked it for another 15minutes--no more doughiness, but it fell apart. None the less it still tastes great! I'm going to share it on my blog www.colleenandkeith.blogspot.com. Next time I will used the Flaky Layers biscuits as suggested by AndryKenn and cover with foil and cook for a little extra.
Caramel-Nut Pull-Apart Bread
This warm, gooey bread is best served immediately.
Yield: 12 servings
- 1 cup plus 2 tablespoons firmly packed brown sugar
- 1 cup chopped walnuts
- 3/4 cup butter, melted
- 3 (10-ounce) cans refrigerated cinnamon-sugar biscuits (we tested with Pillsbury Hungry Jack)
- Combine brown sugar and walnuts in a small bowl. Stir in butter. Spoon half of sugar mixture in bottom of a greased Bundt pan.
- Cut each biscuit in half (use kitchen scissors for quick cutting). Place half of biscuit halves alternately over sugar mixture. Spoon remaining sugar mixture over biscuits in pan; top with remaining biscuits. Bake at 350° for 30 to 35 minutes or until browned. Turn out onto a serving platter immediately, spooning any sauce left in pan over bread.
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Caramel-Nut Pull-Apart Bread Recipe at a Glance