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Rum Butter Biscuit Pull-Apart

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  0 reviews
  • 20 min prep time
  • 45 min total time
  • 8 ingredients
  • 12 servings
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Baked in a buttery rum-caramel mixture and accented with nuts and fragrant spices, these tender biscuit pieces are hard to resist!

Ingredients

3/4
cup firmly packed brown sugar
1/4
teaspoon cinnamon
1/4
teaspoon nutmeg
1/8
teaspoon cloves
1/2
cup butter, melted
1
teaspoon rum extract
2
(7-oz.) cans refrigerated buttermilk biscuits
1/2
cup chopped nuts

Steps

  • 1 Heat oven to 375°F. Grease a 10-inch tube pan. In small bowl, combine brown sugar, cinnamon, nutmeg, cloves, butter and rum extract; blend well.
  • 2 Separate each can of biscuit dough into 10 biscuits. Cut each biscuit into quarters. Place half of biscuits in greased pan. Spoon 1/2 cup of the butter mixture over biscuits. Sprinkle with 1/4 cup of the nuts. Repeat with remaining biscuits, butter mixture and nuts.
  • 3 Bake at 375°F. for 20 to 25 minutes or until golden brown. Cool 3 minutes; invert onto serving plate. To serve, pull apart. Serve warm.
  • 1 Heat oven to 375°F. Grease a 10-inch tube pan. In small bowl, combine brown sugar, cinnamon, nutmeg, cloves, butter and rum extract; blend well.
  • 2 Separate each can of biscuit dough into 10 biscuits. Cut each biscuit into quarters. Place half of biscuits in greased pan. Spoon 1/2 cup of the butter mixture over biscuits. Sprinkle with 1/4 cup of the nuts. Repeat with remaining biscuits, butter mixture and nuts.
  • 3 Bake at 375°F. for 20 to 25 minutes or until golden brown. Cool 3 minutes; invert onto serving plate. To serve, pull apart. Serve warm.
 

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 serving
Calories
240
Calories from Fat
110
% Daily Value
Total Fat
12g
18%
Saturated Fat
5g
25%
Cholesterol
20mg
7%
Sodium
400mg
17%
Total Carbohydrate
30g
10%
Dietary Fiber
1g
4%
Sugars
15g
15%
Protein
3g
3%
% Daily Value*:
Vitamin A
6%
6%
Vitamin C
0%
0%
Calcium
2%
2%
Iron
8%
8%
Exchanges:
1 Starch; 1 Fruit; 2 Other Carbohydrate; 2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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