• Preparation Time 15 minutes
  • Baking Time 45 minutes
  • Makes 16 servings
  • Freezing Excellent
  • Biscuit Bubble Cake
    Biscuit Bubble Cake

Ready.
Set.
Make.

Follow our interactive recipe guides for fool-proof instructions that will make baking a breeze.

Lets Make

Ingredients

  • Biscuits
  • 3 ½ cups Robin Hood® Original All Purpose Flour
  • ½ cup packed brown sugar
  • 2 tbsp baking powder
  • 1 tsp baking soda
  • 1 tsp ground cinnamon
  • 1 tsp salt
  • ¾ cup All Vegetable Shortening, cold
  • 1 ½ cups milk, cold
  • Assembly
  • 1 cup packed brown sugar
  • 1 tsp cinnamon
  • ¼ cup butter, melted

Serving Size: 16 servings

Next

Directions

Serving Size: 16 servings

  • Preheat oven to 375ºF (190ºC). Grease a 10” (25cm) tube pan.
  • Biscuits: Place dry ingredients in a large bowl. Cut in shortening with pastry blender or two knives until it resembles coarse meal. Add milk. Knead until dough comes together. On a lightly floured surface pat or roll dough to a 1” (5cm) thickness. Cut into 1 to 2” (2.5-5cm) pieces.
  • Assembly: Place brown sugar and cinnamon in a plastic storage bag. Place a few cut biscuits in the bag at a time, shake well to coat. Place in prepared baking pan. After you have one layer done, sprinkle 2 tbsp (30mL) butter and ¼ cup (50mL) of the sugar mixture over the biscuits. Continue layering biscuit pieces until all are used. Drizzle on remaining butter and sprinkle with remaining sugar mixture.
  • Bake in preheated oven for 45 minutes. Remove from pan and serve immediately.
Finish

Finished!

You made
that look
easy.

Browse more must-make recipes.
You know you want to.

snap a pic and show it off!
View all recipes
Our
most-made
recipes
Check out these classic recipes from Robin Hood®
Download
View all
Bake fresh fruit into everything.
Back to top