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I know, it sounds so strange putting it in the saute pan, but it works! It does seem a little cramped when you are trying to stuff all the biscuits in it. When they are done and you turn it upside down on a plate, it looks great and tastes even better.
I made the caramel ones again today at home and cut the butter and caramel in half and it was still just as good, and didn't bubble over in the oven this time.
Mmm, I get happy just thinking about this pull-apart bread!! One tip: be sure to add all the biscuit bits at the same time. I added them as my son (5) cut them, and the first ones got a little melty in the hot butter by the time he finished cutting the last ones.