4 pkgs. (10 oz. each) refrigerated buttermilk biscuits
Directions
Thoroughly grease a 10 x 4-inch tube pan. Mix 2/3 cup sugar and I tablespoon
cinnamon. Cut biscuits in quarters. Roll each piece in sugar mixture. Arrange
about one-fourth of the biscuit pieces and one-fourth of the blueberries
in an even layer in pan. Place blueberries between biscuit pieces, creating
a mosaic effect. Repeat three more times with remaining biscuits and blueberries,
covering blueberries of one layer with biscuits in next layer to avoid
a column of blueberries. In saucepan combine sugar, margarine, vanilla,
cinnamon and the additional I cup blueberries. Bring to a boil, reduce
heat. Cook, stirring frequently until sugar is dissolved and margarine
melted. Pour over biscuits in pan. Bake in a preheated 350 degree F oven
for 65 minutes or until done. Lift or turn out onto cake plate. Yield 8
to 10 servings.
In large bowl, combine 2 cups flour, sugar, undissolved yeast and salt. Heat
milk, water and 5 Tbs. butter until very warm (120 to 130 degrees F); stir into
dry ingredients. Mix in eggs and enough remaining flour to make soft dough.
Knead on floured surface until smooth, about 6 minutes. Cover; let rest 10
minutes. Divide dough into 32 pieces; roll into balls. Melt remaining butter, dip
balls in butter. Layer evenly in bottom of greased 10-inch tube pan with
non-removable bottom; 1/3 cup, 1/2 cup nuts, 16 balls, 1/3 cup syrup, 1/2 cup
nuts, 16 balls and 1/3 cup syrup. Cover, let rise in warm place until doubled in
size, about 30 to 40 minutes.
Bake at 375 degrees F for 35 minutes or until done, covering with foil during last
10 minutes. Invert on serving plate.
To make the dough: Measure the water, melted butter, eggs,
and milk into the bread pan. Add the flour, sugar, and salt.
Make a well in the dry ingredients and add the yeast. Select
the dough cycle, or if your machine does not have that
selection, select the basic bread cycle and stop the machine
after the dough has risen once. After the dough has risen,
punch it down and let it rest for about 10 minutes on a
floured board.
Butter a tube or bundt cake pan. To prepare the filling:
Combine in a small bowl the brown sugar, the cinnamon, and
the 1/3 cup melted butter. Pinch off enough dough to make a
golf-sized ball. Roll the ball in the brown-sugar mixture and
place in the bottom of the tube pan. Continue with all of the
dough, lining the bottom of the pan first, and then arranging
the rest of the balls in loose layers. Pour any leftover
brown-sugar mixture over the top. Cover loosely with plastic
wrap and let rise to the top of the pan, about 40 minutes.
1 can Pillsbury Biscuits (or any other brand, if you have a coupon)
equal parts of Sugar and Cinnamon
Directions
Cut the biscuits in quarters and let the kids roll them into balls. Roll the biscuits in
the sugar/cinnamon combination. Line them on a cookie sheet in the shape of an
"S" (or whatever floats your boat), so that they are touching. Bake for 10-12
minutes at 300o until done. Then let the kids pull them apart. They taste like
cinnamon rolls and make a quick treat for the kids. (Don't worry Grandma, they
don't come close to yours!
