Apple-Bourbon Monkey Bread

Makes: 10 servings
Prep: 20 mins
Bake: 30 mins 350°F
Stand: 10 mins

Ingredients

• 1/2 cup granulated sugar
• 1/2 cup packed brown sugar
• 2 teaspoons ground cinnamon
• 1/2 cup butter, melted
• 2 12 ounce cans (20 biscuits total) refrigerated buttermilk biscuits
• 1 cup chopped peeled cooking apples
• 1/3 cup bourbon or apple juice

Directions

1. Preheat oven to 350 degrees F. Generously grease a 10-inch fluted tube pan or tube pan; set aside.
2. In a medium bowl stir together sugar and cinnamon; set aside. Place melted butter in another medium bowl. Using kitchen scissors, cut each biscuit into fourths. Toss apple and biscuit pieces, several at a time, in melted butter, then in cinnamon-sugar to coat. Layer biscuit pieces in the prepared tube pan; press lightly. Sprinkle with any remaining cinnamon-sugar and drizzle with any remaining melted butter. Drizzle bourbon over biscuits.
3. Bake about 30 minutes or until golden and a wooden toothpick inserted near the center comes out clean. Let stand in pan for 10 minutes. Invert onto a large serving platter. Serve warm.

TO STORE: Keep leftovers in nonstick foil for easy and effective storage.