3 10-oz. cans refrigerated biscuits 1/2 c. butter, melted 1 c. granulated sugar 3/4 c. brown sugar 1 Tbsp. ground cinnamon 1/4 c. chopped nuts
Preheat oven 350° F. Spread 1 to 2 tablespoons butter in bottom of a 2-quart casserole dish. Combine sugar, brown sugar, cinnamon and nuts in a plastic bag. Quarter each biscuit with a pair of scissors. Drop a handful of quartered biscuits into sugar mixture and shake to coat well. Layer prepared casserole dish with half the quartered biscuits. Drizzle with 2 to 3 tablespoons butter. Layer remaining biscuits. Mix remaining butter with remaining sugar mixture in the bag and crumble over the top of biscuits. Bake for 45 minutes or until done. Invert onto serving plate and serve warm.