Categories: Baked Goods
Ingredients
- 4 (6 oz.) cans buttermilk biscuits, each biscuit quartered
- 1/3 cup granulated sugar
- 2 tsp ground cinnamon
- 1 cup unsalted butter
- 1 cup light brown sugar
- 2 tbsp. water
- 1/4 tsp kosher salt
- 2 tsp vanilla extract
- 1/3 cup dried cherries
- 1/4 cup sliced almonds
Directions
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Preheat oven to 350. Spray a 12- to 15-cup Bundt pan with cooking spray.
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In a large Ziploc bag, combine quartered biscuits, granulated sugar, and cinnamon. Seal bag, and gently shake until well coated.
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In a medium saucepan, cook butter over medium heat, stirring occasionally, until butter is browned and has a nutty aroma, about 8 minutes. Stir in brown sugar, 2 tbsp. water, and salt; cook, stirring constantly, until mixture is smooth, about 2 minutes. Remove from heat; stir in vanilla.
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Layer biscuit pieces, cherries, and almonds in prepared pan; slowly pour butter mixture all over.
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Bake until golden brown, 30 to 35 minutes. Let cool in pan for 5 minutes; invert onto a serving platter. Let cool for 5 minutes; serve warm.