Maple Bourbon Monkey Bread
3 cans buttermilk biscuits (not the ‘flaky’ kind)
1 cup granulated sugar
3 teaspoons cinnamon
1/2 cup (1 stick) butter
1/2 cup light brown sugar
1/2 cup Maple Bourbon Balsamic
powdered sugar for sprinkling on top
Preheat oven to 350°F. Coat a bundt pan with a little EVOO.
Cut each biscuit into quarters and, working in batches, place inside a plastic baggy filled with cinnamon and granulated sugar. Shake to coat.
Place coated biscuit pieces evenly throughout the bundt pan, filling it 2/3 full.
Place butter, brown sugar, and vinegar in a small pan and bring to a simmer, whisking frequently, over medium heat. Cook until the sugar has dissolved and the glaze is slightly thick.
Pour glaze over the biscuit pieces and place the bundt pan in the oven. Bake for 30-35 minutes or until biscuits are no longer doughy. Remove from the oven and let cool slightly (you need the bundt pan to still be a little warm to remove the monkey bread).
Invert the pan onto a cake plate or platter. Sprinkle with a little powdered sugar before serving.