PULL-APART CARAMEL BREAKFAST CAKE

2 tubes refrigerated flaky buttermilk biscuits

1 cup packed brown sugar

1/2 cup heavy whipping cream

1 tsp. ground cinnamon

Cut each biscuit into four pieces; arrange evenly in a 10 inch fluted tube pan coated with cooking spray.

Combine the brown sugar, cream and cinnamon; pour over the biscuits.

Bake at 350º for 25-30 minutes or until golden brown.  Cool for 5 minutes before inverting onto a serving platter.

HERBED BISCUIT KNOTS

1 tube (12 oz) refrigerated buttermilk biscuits

1/4 cup vegetable oil

1/2 tsp. salt

1/2 tsp. garlic powder

1/2 tsp. Italian seasoning

Cut each biscuit in half.  Roll each portion into a 6-inch rope; tie in a loose knot.  Place on a greased baking sheet.  Bake at 400º for 9-11 minutes or until golden brown.

In a small bowl, combine the oil and seasonings; immediately brush over warm biscuits, then brush again.

**After baking, they can be frozen for up to 2 months.  Re-heat in a 350º oven for 6 to 8 minutes.

BARBECUPS

3/4 lb. ground beef                                 
1 to 2 Tablespoons brown sugar
1/2 cup barbeque sauce   
3/4 cup grated cheese

12 refrigerated biscuits                          

Preheat oven to 400 degrees. 

Brown ground beef; drain.  Add brown sugar and barbeque sauce. 

Use ungreased muffin tins.  Press biscuits up as far as you can go in the muffin tins.  Spoon meat mixture into cups.  Sprinkle with cheese. 

Bake at 400 degrees for 12 minutes or until golden brown and bubbly.

BUTTERMILK BISCUIT PIZZAS

1 tube refrigerated buttermilk biscuits           

spaghetti sauce

cheddar cheese, shredded                

pepperoni slices

Place 5 biscuits on an ungreased cookie sheet. Flatten them out so that they are stretched fairly thin. Bake at 350º until just barely golden brown. Remove.

Flatten any bubbles. Spread a thin layer of spaghetti sauce, add cheese and pepperoni slices.

With the remaining biscuits, stretch out so that you can place them on top of the ones on the cookie sheet, making sure to cover them. Press the edges to seal it. Bake until top is golden brown. Ranch dressing tastes excellent on top as an additional flavor.