Ingredients
2
(12.4 oz) refrigerated Pillsbury™ Chocolate Chip flavored Sweet Biscuits with Icing (8 Count)
1/3
cup granulated sugar
3/4
cup packed brown sugar
1/2
cup butter, melted
2
tablespoons semisweet chocolate chips
Preparation
Heat oven to 350°F. Generously grease 12-cup bundt cake pan with shortening or cooking spray.
Separate each can of dough into 8 biscuits; set icing aside. Cut each biscuit into quarters. Place biscuit pieces in large resealable food-storage plastic bag. Add granulated sugar; shake in bag to coat. Arrange biscuit pieces in pan.
In small bowl, mix brown sugar and melted butter; pour over biscuit pieces.
Bake 31 to 35 minutes or until golden brown and no longer doughy in center. Cool in pan 5 minutes. With metal spatula, gently loosen edges around pan. Turn upside down onto serving plate, tapping pan to help release.
In small microwavable bowl, microwave icing uncovered on High 5 to 10 seconds or until thin enough to drizzle. Drizzle some of the icing onto bread, reserving remainder for serving. Garnish with chocolate chips. Serve warm.
