Prep Time: 15 minutes
Cook Time: 30 minutes
1 regular pkg Butterscotch pudding mix
1/2 cup sugar (3/4 for large)
2 tablespoons cinnamon
1/2 cup chopped pecans or walnuts
1/2 cup butter (1 stick), melted
2 large tubes refrigerated biscuits, cut each into quarters. (+1 for Large)
Tools & Equipment List
Plastic Bag - ziplock, Measuring Cups, Measuring Spoons, Pot - Small, Knife, Stove, Omnia Oven
Preheat Omnia oven to 250°
Dump the dry pudding mix, sugar, cinnamon and nuts into a large ziplock plastic bag. Mix.
Separate dough into 16 biscuits; cut each into quarters or keep whole
Dip biscuit in the melted butter, and place into the ziplock bag. If whole 3-4 at a time.
Shake around until each biscuit is completely coated with the dry mixture.
Place biscuits into the pan, layering as you go.
When you're finished, sprinkle the rest of the dry mixture over the biscuits, then pour the remaining butter over the top if any left.
Bake for 30 min.
Test with a butter knife, poking all the way to the bottom. If the knife has gooey dough on it, it's not done.
1 serving: 223 calories, 11g fat (5g saturated fat), 20mg cholesterol, 343mg sodium, 30g carbohydrate (19g sugars, 1g fiber), 2g protein.