Original Recipe from: Eileen Griffin
Eileen Griffin was my great-aunt on my mother’s side of the family, and another great cook. She shared this recipe with my mother on September 21, 1966, according to the recipe card. They are very easy to make and so good to eat. Great for a Sunday Brunch menu. Enjoy!
Ingredients
1 tube of Biscuits (any brand). Note: I prefer to use Pillsbury Grands for this recipe
Margarine
Chopped Pecans or Almonds
Brown Sugar
Raisins
Directions
Into one heavily buttered (with margarine) pan, put enough brown sugar to cover bottom of pan. Add chopped pecans or almonds and some raisins along with a sprinkling of water for moisture. Take one roll (10 biscuits) in each of the biscuits and flatten each enough to push a few lumps of brown sugar in each: a tiny dab of margarine, chopped nuts and about 2 or 3 raisins in each. Then close up edges tightly so the insides are sealed. Place these biscuits in the prepared pan. Bake in a 375 degree oven for 15 minutes or until browned. Turn out upside down on plate and serve.
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