• In a large bowl or plastic ziplock bag, add sugar and cinnamon. Combine well.
• Cut 4 biscuits in quarters, and to sugar mixture, and coat thoroughly.
• Place sugar coated biscuit pieces into a mini loaf pan.
• Repeat the process for the other loaf pan.
• Add butter and brown sugar into a small bowl, and place in the microwave for 45 seconds. Once butter is melted, stir throughly with a fork. Evenly distributed your caramel sauce you made between the two loaf pans.
• Add 1 cup of water to your IP, and place 2 medium sized ramekins in the bottom of your IP (face up).
• Place both loaf pans onto ramekins, and cover the top of the loaf pans with a piece of foil.
• Place on Manual High Pressure for 21 minutes, and NPR for 5 minutes...then do a QR.
• Take out and serve!

FOR 7 CUP MOLD

• Spray the mold down with non-stick spray. Place biscuit pieces in the pan (You can use whole can of the Grands Biscuits in it). Pour brown sugar-butter mix on top.
• Cook on HMP (Pressure cook - normal mode) for 25 minutes and allow to NPR for at least 15 minutes.