Monkey Bread

½ cup sugar

1 teaspoon cinnamon

2 cans (16.3 ounces each) buttermilk biscuits

½ cup chopped walnuts (if desired)

½ cup raisins (if desired)

1 cup packed brown sugar

¾ cup butter, melted

1. Heat oven to 350°F.
2. Lightly grease 12-cup fluted pan with shortening or cooking spray.
3. In a large food-storage plastic bag, mix sugar and cinnamon.
4. Separate dough into 16 biscuits; cut each into quarters. Shake in bag to coat.
5. Arrange in pan, adding walnuts and raisins among the biscuit pieces.
6. In a small bowl, mix brown sugar and butter and pour over biscuit pieces.
7. Bake 28-32 minutes or until golden brown and no longer doughy in the center.
8. Cool in pan 10 minutes. Turn upside down onto serving plate; pull apart to serve. Serve warm.