|Buttermilk biscuits||4 Can (40 oz)|
|Sugar||1 1⁄2 Cup (24 tbs)|
|Butter||3⁄4 Cup (12 tbs) (1 1/2 Sticks)|
|Chopped pecans/Raisins||1⁄2 Cup (8 tbs)|
Preheat oven in Convection Bake to 350°F (175°C).
Cut biscuits into fourths with kitchen shears. Mix sugar and cinnamon together. Roll each biscuit piece in sugar/cinnamon mixture until coated.
In saucepan, melt butter and add sugar/cinnamon mixture left over from coating the biscuits.
Place half of biscuits in greased Bundt or tube pan. Add pecans and/or raisins. Pour half of melted butter mixture into pan. Add remaining biscuit pieces and pour other half of butter mixture on top.
Convection Bake for 35 to 40 minutes or until well browned.
Serving size: Complete recipe
Calories 4780 Calories from Fat 1805
% Daily Value*
Total Fat 208 g319.6%
Saturated Fat 90.3 g451.3%
Trans Fat 0 g
Cholesterol 362.9 mg121%
Sodium 7140.5 mg297.5%
Total Carbohydrates 716 g238.6%
Dietary Fiber 33.2 g132.9%
Sugars 361.8 g
Protein 67 g133.2%
Vitamin A 85.9% Vitamin C 2%
Calcium 23.4% Iron 134%
*Based on a 2000 Calorie diet