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 cinnamonsugar
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.