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

1. Preheat oven to 350. Spray a 12- to 15-cup Bundt pan with cooking spray.

2. In a large Ziploc bag, combine quartered biscuits, granulated sugar, and cinnamon. Seal bag, and gently shake until well coated.

3. 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.

4. Layer biscuit pieces, cherries, and almonds in prepared pan; slowly pour butter mixture all over.

5. 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.

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