Things were a little pintresting around here this morning. The girls' and I decided to try a new recipe for breakfast. I saw this on pintrest the other day and thought it looked really good. And it was. Even my two picky eaters (one which is my hubby) even liked it. So if they both like it, then you know it must be good.
2 small tubes refrigerator buttermilk biscuits OR 1 tube
Pillsbury Grands buttermilk biscuits
3 Tbsp. butter, melted
1/2 C. pancake syrup (any brand you like, I used Mrs.
Buttersworth)
1/3 C. packed light brown sugar
1/2 tsp. cinnamon
1/4 C. chopped pecans, optional
1/4 C. chopped almonds, optional
Instructions:
Spray a fluted pan with non-stick spray. Combine the
melted butter and syrup in a small bowl and set aside. In another bowl, combine
the brown sugar, cinnamon, and nuts (if desired). Place about half of the syrup
mixture in the bottom of the pan. Then sprinkle half of the brown sugar mixture
on top. Lay the biscuits on the bottom of the pan, overlapping edges (closely
together) to form a ring. Top with remaining syrup and sugar mixtures. Bake at 375 degrees for approximately 20-25 minutes or until golden brown. 
Cool for 1
minute in the pan, then invert onto a serving platter and enjoy!
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