If Your Fingers Don’t Get Sticky While Eating This; You’re Doing It Wrong


My husband adores this recipe and he is the biggest fan of it. The flavors give him a satisfying glee and he enjoys monitoring our son’s portions. Seeing my family enjoy something so simple together reminds me that life is beautiful. I know it can be unfair sometimes but life has a way of balancing its actions. Perhaps, the philosophical twist is not necessary, but this recipe has a way of making me realize the adventure that lies within life. Cooking pushes you to step into the unknown in order to experience something unique. This recipe showcases that life is not just ordinary. Life is everything delicious! The good, the bad, and the ugly alike. When you give it a try, you will agree with me.


1 tube Pillsbury Grands buttermilk biscuits

3 Tbsp. Land O’ Lakes butter, melted

1/3 C. packed Domino light brown sugar

1/2 C. Mrs. Buttersworth pancake syrup

1/2 tsp. McCormick cinnamon

1/4 C. chopped Planters pecans, optional

1/4 C. chopped Planters almonds, optional

How to make it :

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 375ºF for approximately 20-25 minutes or until golden brown. Cool for 1 minute in the pan, then invert onto a serving platter and enjoy!