A yummy Saturday breakfast treat for a rainy day.
I used 1 can of biscuit dough, cinnamon-sugar blend (1/4 cup sugar to 1 teaspoon cinnamon), 1/4 cups raisins, 1/4 cup chopped pecans, 2-3 tablespoons butter, and 1/4 cup brown sugar.
Butter an 8 X 8 baking pan.
Cut each biscuit into quarters, and dredge in the cinnamon-sugar. Place in the baking pan.
Sprinkle with the chopped pecans and raisins.
Melt the butter. Stir together with the brown sugar. Spoon over the biscuit dough.
Bake at 350 F, for about 20 minutes. Ovens vary, so check a minute or two before, or you may need to go over by a minute or two. Mine took about 19 minutes. They are done when you can cut into a center biscuit and see the biscuit has a baked, not doughy, texture.
Allow to sit in the baking dish for 5 minutes, then loosen the edges with a knife and turn out onto a plate.
