Yes, yes, I know, it’s a recipe from the exact same cookbook as I just shared with you last week. The honest truth is that I saw the words caramel and biscuit together and couldn’t pass it up. You probably know these better as monkey bread… it doesn’t matter what you call them, they’re awesome.
3rd Edition Westphalia Cooking by the Altar Society of Visitation Parish, 1998
Caramel Biscuits, as provided by Jerlene Vrana
and Doris Rimathe
1 1/2 c. brown sugar
1 1/2 sticks margarine
5 Tbsp. milk
2 cans refrigerated biscuits
Bring sugar, margarine, and milk to a boil in saucepan. Boil 1 minute. Cut biscuits in fourths. Layer in Bundt pan the biscuits and sugar mixture, finishing with sugar mixture. Bake at 400°F for 20 minutes or until top is golden brown. Invert onto platter.
