Butterscotch Coffee Cake

• 1 cup walnut pieces, lightly toasted
• 2 (7 1/2 ounce) canspillsbury country biscuits
• 12 cup unsalted butter, melted
• 1 cup sugar
• 2 teaspoons cinnamon
• 1 cup butterscotch chips
• 13 cup evaporated milk

1. Preheat oven 40 400 degrees.
2. Spread walnuts in a sprayed 9 inch round cake pan.
3. Dip each biscuit in melted butter, then in mixture of the cinnamon and sugar.
4. Lap biscuits over each other in the pan.
5. If any butter or cinnamon mixture left over, sprinkle or pour over the biscuits.
6. Cook biscuits 25 to 30 minutes.
7. While biscuits are cooking melt butterscotch chips and milk together on low heat on top of the stove stirring constantly.
8. When biscuits are done, remove and pour milk and butterscotch over biscuits and let stand about five minutes.
9. Remove from pan to plate and serve.

walnut pieces, canspillsbury country, unsalted butter, sugar, cinnamon, butterscotch chips, milk

Taken from www.food.com/recipe/butterscotch-coffee-cake-491124 (may not work)