Ohhhhhh, this is yummy and really easy. This recipe is courtesy of Paula Dean who is my Goddess Grandma. I love that lady. I hope you enjoy this as much as I do.
1/2 cup packed light brown sugar
1/2 tsp. ground cinnamon
1 (12-oz.) can buttermilk biscuits
1/2 cup (1 stick) butter, melted
1 cup quick-cooking rolled oats
1 1/2 cups fresh or frozen blueberries
1/2 cup sugar
Preheat oven to 375 degrees.
Generously grease a 9-inch square baking dish. In a small bowl, combine brown sugar and cinnamon and mix well with a fork. Seperate biscuit dough into 10 biscuits. Cut each bisciot into quarters and dip each pience in melted butter and coat with brown sugar mixture. Arrange in a single layer in a baking dish. Sprinkle with 1/2 cup of the oats.
Combine blueberries and sugar in a bowl and toss to coal. Spoon over oats and biscuits and sprinkle with remaining 1/2 cup oats. Drizzle remaining melted butter on top. Bake for 20 minutes or until cake is golden brown and center is done. Cool for 20 minutes. Serve warm.
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