3 cans buttermilk biscuits (non-flaky)
1 cup sugar
2 to 3 teaspoons cinnamon
2 sticks butter
1/2 cup brown sugar
Preheat oven to 350 degrees. Cut each biscuit into quarters. Combine white sugar and cinnamon in a 1-gallon zippered bag and shake to mix evenly. Drop all of the biscuit pieces into the cinnamon-sugar mix. Seal the bag and shake it. Spread the biscuit pieces out evenly in a Bundt pan. Melt the two sticks of butter together with 1/2 cup of brown sugar in a saucepan over medium-high heat. Cook, stirring for a few minutes until mixed. Pour it over the biscuits. Bake for 30 to 40 minutes until the crust is a dark brown on top. When finished, remove it from the oven. Let cool 15 minutes, then turn out onto a plate.