Ingredients
BREAD
4 cans biscuits, jumbo or buttermilk, not layered type
1/2-cup sugar
1/3-cup brown sugar
1-tablespoon cinnamon
SAUCE
3/4-cup butter or margarine
1/2-cup sugar
1/2-cup brown sugar
Foil muffin cups
Preparation
Heat oven to 350°. Lightly grease foiled lined muffin tins. Start with preparing biscuits, cutting each biscuit into quarters. In a Ziploc bag, combine 1/2 cup sugar, 1/3 cup brown sugar, and the cinnamon. Place 5-6 quarters in the bag, and shake to cover with sugars. Put coated biscuit pieces in lightly greased foil lined muffin tins.
Prepare sauce: Melt butter, then add 1/2 cup sugar and 1/2 cup brown sugar, and simmer until completely melted and slightly thickened. Pour sauce over bread. Bake for 45-55 minutes, depending on type of biscuits.
Let cool for 20 minutes, allowing bread to set up and hold its shape.
