Monkey Bread

3 (12 ounce) packages refrigerated biscuit dough
1/2 cup brown sugar
1/2 cup white sugar
2 teaspoons ground cinnamon
pinch of nutmeg
1/2 cup margarine
1 cup packed brown sugar
1/2 cup chopped walnuts (optional)
1/2 cup raisins

Preheat oven to 350*. Grease a bundt pan.

Mix white sugar and cinnamon in a plastic bag. Cut biscuits into quarters. Shake 6 to 8 biscuit pieces in the sugar cinnamon mix. Arrange pieces in the bottom of the prepared pan. Continue until all biscuits are coated and placed in pan. If using nuts and raisins, arrange them in and among the biscuit pieces as you go along.

In a small saucepan, melt the margarine with the brown sugar over medium heat. Boil for 1 minute. Pour over the biscuits.

Bake at 350 degrees F (175 degrees C) for 35 minutes. Let bread cool in pan for 10 minutes ( very important), then turn out onto a plate. Do not cut! The bread just pulls apart.

(Note: You could easily double the recipe for the caramelized sauce- maybe not the healthiest thing, but it makes for some gooey goodness!)