INGREDIENTS
1/4
cup golden or dark raisins
1/4
cup chopped walnuts, almonds or pine nuts
2
teaspoons grated lemon peel
2
tablespoons butter or margarine, melted
1
can (12 oz) Pillsbury® Grands!® Jr. Golden Layers® Refrigerated Buttermilk or Flaky Biscuits
DIRECTIONS
1
Heat oven to 375°F. Line bottom of 8- or 9-inch round cake pan with waxed paper. In large bowl, mix all ingredients except biscuits.
2
Separate dough into 10 biscuits. Cut each into quarters. Place biscuit pieces in sugar mixture; toss to coat. Arrange in single layer in waxed paper-lined pan. Sprinkle top with any remaining sugar mixture.
3
Bake 20 to 25 minutes or until deep golden brown. Run knife around side of pan to loosen. Place heatproof serving plate upside down over pan; turn plate and pan over. Remove pan and waxed paper. Cut coffee cake into wedges or pull apart. Serve warm.
High Altitude (3500-6500 ft)
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