This improbably simple dessert won third place in a cooking contest in Scouting magazine in 2005.  Essentially, it is an extremely simple bread pudding.  The brown sugar and cream bake into a caramel which coats the biscuits.  I made a batch of 20 on last weekend’s campout at Henry’s Farm.  Twelve were baked in a 14 x 10-inch Detroit pizza pan in a cardboard box oven and eight were baked in a 9-inch cake pan in a Dutch oven.  One of the senior scouts liked it well enough that he ate 3 or 4 portions.  (I lost count.)

The quantities below make 8 servings and can be baked in a 9-inch diameter cake pan.

1 tube of refrigerated biscuit dough (8 pieces)

1 cup heavy cream

1 cup brown sugar.

Line a cake pan with a round of baking parchment and spray the sides with cooking spray.  Space the 8 pieces of biscuit dough evenly on the pan.  Pour the cream evenly over the biscuits.  Sprinkle the brown sugar evenly over pan.  Bake at 350 degrees for about 20 minutes until the biscuits are nicely browned and the cream has turned into a caramel coating.