2 (16.3-ounce) cans refrigerated buttermilk biscuits, cut into quarters
½ cup fresh blackberries, halved if large
½ cup blackberry jam
½ cup unsalted butter
½ cup firmly packed light brown sugar
Instructions
Preheat oven to 350°. Spray a 15-cup cast-iron Bundt pan with baking spray with flour.
In a large resealable plastic bag, combine granulated sugar and cinnamon. Add biscuit quarters, and shake well to coat.
Layer one-third of biscuits in prepared pan. Sprinkle with half of blackberries.
In a small microwave-safe bowl, microwave Blackberry Jam on high until melted, 30 to 45 seconds. Drizzle half of Blackberry Jam onto biscuits and blackberries. Repeat layers once; top with remaining biscuits.
In a small saucepan, bring butter and brown sugar to a boil over medium heat; cook just until sugar is dissolved. Pour syrup onto biscuits.
Bake for 1 hour. Let cool in pan for 10 minutes. Invert onto a serving plate; serve warm.
Recipe by Southern Cast Iron at https://www.southerncastiron.com/blackberry-monkey-bread/