This is so cool. Just bought a new Paula Deen Cookbook and when I saw this recipe, I knew I would have to make it and share it.
Streusel Topping
1/4 cup slivered almonds
1/4 cup granulated sugar
2 tables butter
2 1/2 tables flour
1 teas ground cinnamon
Coffee cake
2 tables unsalted butter
2 tables light brown sugar
One 12-oz tube buttermilk biscuits
1 cup blueberries, fresh or thawed frozen ones
Preheat oven to 375. To make the streusel, combine the almonds, sugar, butter, flour and cinnamon in a food processor and pulse until large crumbs form.
In a 9 in skillet (cast iron if you have one), cook the butter and brown sugar over medium heat until melted. Arrange the biscuits in a single layer in the skillet. scatter the blueberries over the biscuits and the streusel topping over the berries. Bake until the biscuits are golden and a tested inserted in the center of a biscuit comes out clean, about 30 minutes.
Chocolate Castles 