Tuesday, June 28, 2011

Caramel Ring-A-Round

Caramel Ring-A-Round
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

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