Bubble Loaf

Serves: 4

2 tubes refrigerated biscuits
1/3 c. butter, melted
3/4 c. sugar
1 1/2 tsp. cinnamon
3/4 c. walnuts, chopped

Cut each of the biscuits into four pieces. Melt butter in small bowl. Mix sugar & cinnamon in a separate bowl. Dip each biscuit piece in butter then coat in cinnamon/sugar mixture. Place in a single layer in ungreased 9 x 5 loaf pan. When first layer is complete, sprinkle with walnuts. Repeat biscuits and walnuts until finished. Bake at 375 degrees for 30 minutes. Serve warm.

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Tips: This is one of my favorite breakfast breads going back to when I was a kid. My brother and I loved to sit at the table and get our hands all goopy helping our mom dip the biscuit pieces. The easiest biscuits to use are usually the cheapest tube of store brand biscuits. However, larger biscuits like Pillsbury Grands just need to be cut into more than four pieces and they will work fine. To make sure that the Bubble Loaf bakes evenly I suggest leaving a tiny bit of room between the biscuit pieces when you make your layers. Also, if you have nut allergies (like we do) the walnuts can easily be left out. As an additional treat, if there is any cinnamon/sugar or butter leftover, mix them together in a small resealable bowl and keep in the fridge for use on toast or pancakes.

Recipe from my mom.