I love the toasted flavor of the nuts. Personally I don't think they should be optional. I used only almonds today, but pecans would be really good too.
I took the liberty of changing the name of the recipe. It was originally called "Sticky Bun Breakfast Ring." Check out her blog called "The Jones Way." With a recipe this yummy, she's bound to have more great things over there.
2 small tubes refrigerator buttermilk biscuits
OR 1 1/2 tubes Pillsbury Grands! buttermilk biscuits
3 Tbsp. butter, melted
1/2 cup pancake syrup (any brand you like
1/3 cup packed light brown sugar
1/2 tsp. cinnamon
1/4 cup chopped pecans, optional
1/4 cup chopped almonds, optional
Spray a fluted/Bundt pan with non-stick spray
Combine the melted butter and syrup in a small bowl and set aside.
In another bowl, combine the brown sugar, cinnamon, and nuts (if desired).
Place about half of the syrup mixture in the bottom of the pan. Then sprinkle half of the brown sugar mixture on top. Lay the biscuits on the bottom of the pan, overlapping edges (closely together) to form a ring. Top with remaining syrup and sugar mixtures.
Bake at 375 degrees for approximately 20-25 minutes or until golden brown.
Cool for 1 minute in the pan, then invert onto a serving platter and enjoy.
** I ended up using 1 1/2 tubes of the Pillsbury Grands! refrigerator buttermilk biscuits (1 tube didn't seem like enough) and baked it for about 30-40 minutes.