2 cans (12 oz. each) refrigerated buttermilk biscuits
Preheat oven to 350°F. Lightly crush cereal in resealable plastic bag. Add 1/2 cup of the sugar; close bag and shake to mix well. Set aside. Mix remaining 1/2 cup sugar and the butter in small bowl.
Cut each biscuit into quarters. Dip, a few at a time, in butter mixture. Add to cereal mixture; close bag and shake to coat well. Place in greased 9×5-inch loaf pan. Sprinkle with any remaining cereal mixture. Drizzle with any remaining butter mixture.
Bake 40 to 45 min. or until golden brown. Cool in pan 10 min.; invert onto serving plate. Cut into 16 slices. Serve warm.