Monkey Bread Bites 2/06 #782

Categories:
breads, muffin, New 2006

1/2 cup Sugar; divided
1 tablespoon Cinnamon
1 12 oz can refrigerated buttermilk biscuits
1 6 oz can refrigerated buttermilk biscuits
1/2 cup Butter
2 tablespoon Butter
1/2 cup light brown sugar
1 teaspoon Vanilla
1/2 cup chopped pecans; toasted
extra large foil muffin cups

Combine 1/4 cup granulated sugar and 1 TB cinnamon in a large bowl. Cut biscuits into fourths and add to sugar mixture; toss to coat. Set aside. Melt butter in a medium saucepan over medium heat. Add brown sugar and remaining granulated sugar, stirring until sugar dissolves. Remove from heat; stir in vanilla and pecans. Arrange 5 coated biscuit pieces in a lightly greased foil muffin cup; place in a muffin pan. Repeat with remaining biscuit pieces. Drizzle evenly with pecan mixture. Bake at 400°F for 18 minutes or until golden brown. We used Pillsbury Golden Layers Buttermilk Biscuits. For juicier biscuits, try putting just 3 or 4 pieces of biscuits in each cup.

Yield: 1 dozen