- 1/3 Cup chopped walnuts
- 1/2 Cup firmly packed brown sugar
- 1 Teaspoon cinnamon
- 1 can refrigerated biscuits (10 count)
- 1/3 Cup butter or margarine, melted
- 2/3 Cup California raisins
Sprinkle chopped walnuts in greased 4 1/2-cup ring mold. Combine brown sugar and cinnamon. Separate dough into 10 biscuits. Dip biscuits in butter, then in sugar mixture. Place in mold, overlapping slightly. Tuck raisins in between biscuits. Add any remaining sugar mixture and butter. Bake at 425°F for 12 to 15 minutes. Invert pan to remove ring. Serve warm.
Note: 8 or 9-inch square baking pan may be substituted for ring mold.