45min · 12 servings Recipe • 3 (10) ounce cans non-flaky buttermilk biscuits (cut in quarters) • 1 cup butter • 1/2 cup heavy cream • 1 cup granulated sugar • 3/4 cup brown sugar • 2 teaspoons cinnamon • 1 cup pecans Directions • Preheat oven to 350 degrees F. Combine granulated sugar and cinnamon in a large ziplock bag or bowl. Add the quartered biscuits, and coat them with the sugar mixture. Separate the dough pieces if they begin to stick together. • In a saucepan over medium-high heat. Add the butter, brown sugar, and heavy cream. Once melted, stir to combine until it resembles a caramel sauce. Bring the mixture to a simmer, and remove the pan from heat. Stir in the pecans. • Place 1/3 of the caramel sauce at the bottom of a bundt pan. Place 1/2 of the biscuits. Repeat