Preheat oven to 375°F.

Butter a Bundt pan, set aside.

Cut all of the refrigerated biscuits into quarters.

To a large resealable bag add the granulated sugar, cinnamon, nutmeg, and biscuits. Shake well until the biscuits are fully coated and set aside.

Cut the peaches in half. (I use kitchen shears to cut the peaches in the can easily and without a mess.)

Add the butter, brown sugar, and pinch of salt to a medium saucepan over medium heat. Stir until the sugar is dissolved and the butter is melted and a syrup consistency. Don’t walk away at the end, this will burn fast.

Take the sauce off the heat and stir in the can of peaches with the sauce.

Add half of the biscuits to the Bundt pan, pour half of the peach sauce over top. Add the remaining biscuits and pour the rest of the sauce over top.

Place the Bundt pan on top of a sheet pan in the oven as the bread tends to bubble over.

Bake 35-45 minutes. If the top starts to brown too quickly, cover it in foil. Let it rest in the Bundt pan 10-15 minutes before inverting on to a plate to serve. Use a small rubber spatula down the sides to loosen the monkey bread from the pan.