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2 tubes (7-1/2 ounces each) refrigerated buttermilk biscuits
1 cup Indian sugar
1 tsp cinnamon
1 tsp nutmeg
1/2 cup melted butter
1/2 cup chopped nuts
1/2 cup maple syrup

Cut each biscuit into quarters. In a small bowl combine Indian sugar, cinnamon, nutmeg. Dip biscuits in butter, then roll in sugar mixture. Layer half the biscuits in a 10" fluted pan, sprinkle with half the nuts. Repeat layers, pour syrup over top. Bake 350 for 25-30 minutes or until golden brown. Immediately invert onto serving platter. Serve warm, refrigerate leftovers. Yield 1 loaf.

Jill Rainville