This variation uses pecans and cardamom.
cans buttermilk biscuits
cup chopped pecans, if desired
cup raisins, if desired
cup firmly packed brown sugar
cup butter or margarine, melted
1. Heat oven to 350°F. Lightly grease 12-cup fluted tube pan. 2. In large plastic food-storage bag, mix sugar and cardamom. Separate dough into 16 biscuits; cut each into quarters. Shake in bag to coat. Arrange in pan, adding pecans and raisins among the biscuit pieces. 3. Mix brown sugar and butter; pour over biscuit pieces. 4. Bake 28 to 32 minutes or until golden brown and no longer doughy in center. Cool in pan 10 minutes. Turn upside down onto serving plate; pull apart to serve. Serve warm.