½ cup granulated sugar 1 teaspoon cinnamon 2 cans (16.3 oz each) Pillsbury Grands Home-style refrigerated buttermilk biscuits ½ cup chopped walnuts, if desired ½ cup raisins, if desired 1 cup firmly packed brown sugar ¾ cup butter or margarine melted
Step 1 Heat oven to 350°F. Lightly grease 12-cup fluted tube pan with shortening or cooking spray. In large -storage plastic food bag, mix granulated sugar and cinnamon. Step 2 Separate dough into 16 biscuits; cut each into quarters. Shake in bag to coat. Arrange in pan, adding walnuts and raisins among the biscuit pieces. Step 3 In small bowl, mix brown sugar and butter; pour over biscuit pieces. Step 5 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.
120mL granulated sugar 5 mL cinnamon 482mL Pillsbury Grands Homestyle refrigerated buttermilk biscuits 120mL chopped walnuts, if desired 120mL raisins, if desired 240mL firmly packed brown sugar 180mL butter or margarine melted
Heat is added to the mixture to cause the ingredients to change to texture. Instead of it being dough-like, it is solid and crispy The smell of the bread changes The color also changes from white to golden brown
The bread goes from a doughy texture to a fluffy texture The dough goes from a whitish color to a golden brown color The dough goes from being flat to puffy
Ferrous sulfate or Iron (II) sulfate FeSO 4 Ions: Fe 2+ SO 4 2-
Sugar C 12 H 22 O 11 Polar Hydrogen Bond
17 servings x ½ cup of sugar teaspoon cinnamon 2.8 cans of Pillsbury Grands Home-style refrigerated buttermilk biscuits 0.7 cup of chopped walnuts, if desired 0.7 cup of raisins, if desired 1.4 cup of brown sugar 1.1 cup of butter, melted
It is not practical to make this recipe exactly to serve 17 people. You can not do this because a measuring cup does not have exact decimals. Therefore, you could not get the exact measurements.
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