Monkey Bread

A Southern lady is always prepared to entertain, and I was taught that canned biscuits could be an integral part of that magic. From pizza crust to homemade cinnamon rolls to dumplings, a can of biscuits can save the day. They also make the same sound when you open them as taking off your girdle at the end of a long day.

4 cups sugar

2 tablespoons cinnamon

4 (8-count) cans regular-size butter-flaky layered refrigerated biscuits

1½ sticks butter

1¼ cups firmly packed light brown sugar

Preheat the oven to 350 degrees. Grease a 9-inch loaf pan or baking dish. in a large zip-top bag, make a dredge out of the 4 cups sugar and the cinnamon. Cut each biscuit into quarters and shake them in the bag, covering them with the sweet mix. begin layering the biscuit puffs in the prepared baking dish. repeat the dredge and layer until all the biscuits are used and layered and the loaf pan is full. Push down the layers so they stick together and all the biscuit puffs fit in the loaf pan. in a small saucepan melt the butter and brown sugar and let it boil for no longer than 1 minute, stirring constantly. Pour the mixture over the sugared biscuit layers and bake for 35 minutes. turn out on a platter and either cut or pull apart for an easy coffee cake that kids love to help make and eat!

Makes 8 to 10 servings