Biscuit Cake
A sweet, cinnamon-spiced biscuit cake with a rich buttery glaze, perfect for breakfast, brunch, or a delightful dessert that appeals to all ages.
Ingredients
Instructions
- Grease and flour a Bundt pan.
- Cut each biscuit into fourths.
- Mix brown sugar, cinnamon, and sugar in a bowl.
- Roll each biscuit piece in the sugar mixture.
- Melt 1 stick of butter.
- Arrange the coated biscuit pieces in the prepared Bundt pan.
- Pour melted butter over the biscuits.
- Bake at 300°F for approximately 45 minutes.
- Mix powdered sugar and water to make a glaze.
- Drizzle the glaze over the hot biscuit cake immediately after removing from the oven.
- Take out of the pan immediately and serve.
Tips & Substitutions
For a more decadent biscuit cake, consider adding nuts or chocolate chips to the biscuit mixture. If you don't have brown sugar, you can substitute with white sugar and a bit of molasses. Ensure the biscuits are coated well in the sugar mixture for maximum flavor. If you're looking for a twist, try adding a pinch of nutmeg or cardamom for additional warmth.
Serving Suggestions
This biscuit cake is delightful when served warm, drizzled with extra glaze. It pairs beautifully with a scoop of vanilla ice cream or a dollop of whipped cream for an indulgent dessert. You could also serve it alongside a fruit salad or a refreshing Cole Slaw(Diet) for a balanced meal. It's perfect for brunch or a cozy family gathering.
Storage & Reheating
Store any leftover biscuit cake in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate it for up to a week. To reheat, place individual slices in the microwave for about 15-20 seconds, or warm in the oven at 300°F until heated through, which helps retain its texture.
Nutrition & Diet Analysis (per serving)
Each serving of Biscuit Cake contains roughly 1181 calories, with 21g protein, 203g carbohydrates, and 33g fat. It is an excellent source of iron (52% of the Daily Value), protein (42% of the Daily Value), and potassium (32% of the Daily Value), and a good source of calcium. Note that it is relatively high in sodium, at 2202mg per serving (96% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use homemade biscuits instead of canned ones?
Yes, homemade biscuits can be used for this recipe, but ensure they are similar in size to the canned ones. Adjust the baking time if necessary, as homemade biscuits may vary in thickness and moisture content.
What can I use instead of butter for a dairy-free option?
You can substitute the butter with a dairy-free margarine or coconut oil to keep the recipe dairy-free. Just ensure the alternative is melted before pouring it over the biscuit pieces for even distribution.
How can I make this recipe more festive?
To make the biscuit cake more festive, consider adding dried fruits like cranberries or chopped apples, or even some festive spices like ginger. Topping it with a sprinkle of powdered sugar or colored sprinkles can also add a cheerful touch for special occasions.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).