Madison H’s Monkey Bread modified from allrecipes.com
3 (12 ounce) packages refrigerated biscuit dough (675 mL)
1 cup white sugar (225 mL)
2 teaspoons ground cinnamon (10 mL)
1/2 cup margarine (2 mL)
1 cup packed brown sugar (225 mL)
1/2 cup chopped walnuts(optional) (118 mL)
1/2 cup raisins (118 mL)
Preheat oven to 350 degrees F (175 degrees C). Grease one 9 or 10 inch tube/Bundt® pan.
Mix white sugar and cinnamon in a plastic bag. Cut biscuits into quarters. Shake 6 to 8 biscuit pieces in the sugar cinnamon mix. Arrange pieces in the bottom of the prepared pan. Continue until all biscuits are coated and placed in pan. If using nuts and raisins, arrange them in and among the biscuit pieces as you go along.
In a small saucepan, melt the margarine with the brown sugar over medium heat. Boil for 1 minute. Pour over the biscuits.
Bake at 350 degrees F (175 degrees C) for 35 minutes. Let bread cool in pan for 10 minutes, then turn out onto a plate. Do not cut! The bread just pulls apart.
Pairs Well With
I found this recipe online and my mom used to make it for me and I like it so much! It’s so good and delicious. I love how you can just take a piece off and eat it when it’s done cooking. CHEMISTRY INFORMATION: The pure substance is the white sugar. The homogeneous mixtures are cinnamon, biscuit dough, brown sugar and margarine. The fully mixed cinnamon and sugar and the fully mixed brown sugar and butter is also a homogeneous mixture. The heterogeneous mixtures are the cinnamon and the sugar before it’s mixed, walnuts, and raisins. Some physical changes are heating up the margarine and the mix being put into balls then putting them together. Some chemical changes are the puffing up of the bread and the color change of the outside as they bake.
Submitted by: "Madison H"