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 INGREDIENTS
3 (12 ounce) packages refrigerated biscuit dough
1 cup white sugar
2 teaspoons ground cinnamon
1/2 cup margarine
1 cup packed brown sugar
1/2 cup chopped walnuts (optional)
1/2 cup raisins (optional)

INSTRUCTIONS
1. Preheat oven to 350 degrees F (175 degrees C). Grease one 9 or 10 inch tube/Bundt® pan.
2. Mix white sugar and cinnamon in a plastic bag. Cut biscuits into quarters. Shake 6 to 8 biscuit pieces in the sugar cinnamon mix. Arrange pieces in the bottom of the prepared pan. Continue until all biscuits are coated and placed in pan. If using nuts and raisins, arrange them in and among the biscuit pieces as you go along.
3. In a small saucepan, melt the margarine with the brown sugar over medium heat. Boil for 1 minute. Pour over the biscuits. (NOTE: I usually used the leftover white sugar/cinnamon mixture plus enough brown sugar to make 1 cup)
4. Bake at 350 degrees F (175 degrees C) for 35 minutes. Let bread cool in pan for 10 minutes, then turn out onto a plate. Do not cut! The bread just pulls apart.

INGREDIENTS

1 cup unbleached all-purpose flour or whole wheat pastry flour
1 tablespoon sugar or honey, or to taste
2 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
2 tablespoons canola oil
1 egg

INSTRUCTIONS

Whisk together flour, sugar, baking powder and salt in a small bowl. In a separate bowl, whisk together Pure Almond, oil and egg. Add flour mixture to egg mixture and stir just to moisten – a few lumps are fine. Cook pancakes on a griddle over medium heat.

YIELD 8 to 10 pancakes

MY COMMENTS

I usually double this recipe and get 18  pancakes using a 1/4 cup measuring cup.  I really recommend using 1/2 white and 1/2 whole wheat flour and honey.  It really makes a difference.  Many times if I have it, I mix regular milk with half&half.  This makes the pancakes a little richer tasting.  You can also throw in some blueberries, chocolate chips or anything else to add variety.

Sometimes Hy-Vee has flavored milk on clearance and I substitute that for the regular milk.  A word of caution though with these “flavored” milks:  they add other things than just flavoring & coloring.  So, I usually go 1/2 and half with regular milk because I have found that using it straight makes the pancakes less fluffy and a bit flat.

This recipe was from allrecipe.com