3 tubes of buttermilk biscuits
1 stick butter
1 cup ice cream
1/2 cup brown sugar
Caramel mixture:: melt butter in a small sauce pan, add brown sugar and ice cream stir well. In a ziplock bag: mix a generous amount of sugar and cinnamon. Drop biscuits into bag and shake until coated. Stand upright in a bundt pan. Pour caramel mixture over biscuits. Bake at 350 for 25 minutes.
Flip onto a serving plate and serve.
This recipe was borrowed from: Debbie Wherry:: The Herreid Centennial Cookbook