1/2 c Pecans; chopped
1/2 c Sugar
1 ts Cinnamon
3 cn (10 oz) buttermilk biscuits
1 c Brown sugar; firmly packed
1 Stick butter or margarine;
-melted
Sprinkle pecans evenly in bottom of well-greased 10-inch bundt pan. Set
aside. Combine sugar and cinnamon. Cut biscuits into quarters; roll each
piece in sugar mixture and layer in pan. Combine brown sugar and butter,
pour over biscuit pieces. Bake at 350 degrees for 30 to 40 minutes. Cool on
rack for 10 minutes. Turn out on plate. Be careful as caramel mixture is
very hot and sticky.
Note by Karen: I have made this before in the following manner: Use a
square or round baking dish. Roll WHOLE biscuits in sugar-cinn. mixture.
Place into dish. Sprinkle pecans over and between biscuits. Pour brown
sugar-melted butter mixture over biscuits. Bake for 20 to 30 minutes. Cool
on rack for 10 minutes. Invert onto plate. Also, it is not really necessary
to grease baking dish before hand. Cinnamon and sugar mixture can be
sprinkled in bottom of dish before adding biscuits and on top of biscuits,
instead of rolling biscuits in mixture. I also use more pecans, approx. 3/4
to 1 cup. This recipe is delicious.
Yields
12 Servings