Better Batter Buddy Erin Kaley requested this popular Christmas-time treat, and Naomi wanted to make sure those of us with tight schedules or a yeast intolerance could get in on the fun. Sweet globs of biscuit dough doused with sticky cinnamon scented caramel syrup – this dish is best served warm directly from the oven!
1 20oz (about 5 c) box Better Batter Gluten Free Pancake and Biscuit Mix
1 1/3 – 2 c water, milk, or nondairy sub
2 eggs (optional)
1 cup white sugar
1 Tbsp cinnamon
1-2 sticks melted butter or margarine
1 cup packed brown sugar
1 1/2 sticks butter or margarine (3/4 cup)
Raisins or nuts, optional (2 c)
Preheat oven to 350 degrees F and heavily grease or butter a 9-10 inch tube pan.
Mix pancake and biscuit mix, water or milk, and optional eggs in a mixing bowl for about 30 seconds, or until a sticky dough is formed. Allow to sit while you mix white sugar and cinnamon in a medium sized bowl.
Take the biscuit dough dip a tablespoon into melted butter or margarine. Drop bread globs by tablespoons or cookie scoops into the butter, and then into the cinnamon sugar mixture, shaking to coat all surfaces.
Working quickly and gently, Arrange pieces in the bottom of the greased pan. Sprinkle with a very light layer of the cinnamon sugar mixture. Continue layering until all the biscuit globs are coated and in the pan. If you are using raisins or nuts, you may place them among the biscuit globs as you are layering.
In a small saucepan, melt the butter or margarine with brown sugar over medium heat. Bring to a boil, and boil for 1 minute. Immediately pour over the layered biscuit globs.
Immediately place in the oven and bake for 30 minutes. Let bread cool in pan for 10 minutes, then turn out onto a large plate or platter with a lip. Pull apart and enjoy!