By Traeger Kitchen
Rich, sweet and melt-in-your-mouth gooey. Cinnamon coated biscuits are doused with a homemade butter bourbon sauce and baked over sweet cherry wood for the perfect pull-apart dessert you won't be able to take your hands off of.
|3 Can||Pillsbury Grands! Southern Style Buttermilk Biscuits|
|3 Teaspoon||ground cinnamon|
|1 Cup||Unsalted Butter, for greasing|
|1 Cup||dark brown sugar|
When ready to cook, set the Traeger to 350℉ and preheat, lid closed for 15 minutes.
350 ˚F / 177 ˚C
Cut each biscuit into quarters. In a Ziploc bag, combine sugar and cinnamon and add quartered biscuits. Toss to coat in cinnamon sugar.
3 Can Pillsbury Grands! Southern Style Buttermilk Biscuits
1 Cup Sugar
3 Teaspoon ground cinnamon
Dump coated biscuit dough into a bundt pan coated with non-stick spray.
In a small saucepan, combine the brown sugar, butter, and bourbon. Cook over medium heat until the sugar has dissolved.
1 Cup Unsalted Butter, for greasing
1 Cup dark brown sugar
2 Tablespoon bourbon
Pour the butter mixture over the biscuits in the bundt pan.
Place in the center of the grill and cook for 40 minutes or until dark golden brown.
Let cool on the counter for 5-10 minutes, then flip out onto a serving plate. Enjoy!
In order to add notes for this recipe, you must log in or create an account.