Servings: 6
Cooking Time: 25 Minutes


3/4 cup brown sugar
1 stick butter, melted
1/4 cup granulated sugar
1 teaspoon ground cinnamon
1/4 teaspoon ground cardamom
1 (16-ounce) can refrigerated buttermilk biscuit dough


  1. Spritz 6 standard-size muffin cups with nonstick spray. Mix the brown sugar
    and butter; divide the mixture between muffin cups.
  2. Mix the granulated sugar with cinnamon and cardamom. Separate the dough
    into 16 biscuits; cut each in 6 pieces. Roll the pieces over the cinnamon sugar
    mixture to coat. Divide between muffin cups.
  3. Bake at 340 degrees F for about 20 minutes or until golden brown. Turn
    upside down and serve.