2 small tubes refrigerated buttermilk biscuits (or 1 Pillsbury Grands buttermilk biscuits)
3 TBS butter, melted
1/2 c pancake syrup
1/3 c packed light brown sugar
1/2 tsp cinnamon
1/4 c chopped pecans (optional)
1/4 c chopped almonds (optional)
Spray fluted pan with spray.
Combine melted butter and syrup in small bowl, set aside.
In another bowl, combine brown sugar, cinnamon and nuts.
Place half of syrup mixture in bottom of pan.
Sprinkle half of brown sugar mixture on top.
Lay biscuits in the pan, overlapping edges, to form a ring.
Top with remaining syrup and sugar mixtures.
Bake at 375 degrees for 20-25 minutes.
Cool 1 minute in pan, then invert onto platter.