1/4 Cup Sugar
1/4 Cup Golden or Dark Raisins
1/4 Cup Chopped Walnuts, or almonds
2 Tbsp. Grated Lemon Peel
2 Tbsp. butter or margarine melted
1 Can (12 oz) Pillsbury Golden Layers refrigerated buttermilk or original flaky biscuits
Heat oven to 375 °F . Line bottom of 8 or 9 inch round cake pan with waxed paper. In large bowl, mix all ingredients except biscuits.
Separate dough into 10 biscuits. Cut each biscuit into quarters. Place biscuit pieces in sugar mixture; toss to coat.
Arrange in single layer in waxed paper-lined pan. Sprinkle any remaining sugar mixture over top.
Bake 20 – 25 minutes or until deep golden brown.
Run knife around side of pan to loosen.
Place heatproof serving plate upside down over pan; turn plate and pan over. Remove pan and waxed paper.
Cut coffee cake into wedges or pull apart.