|
|
|
1/2 c. chopped pecans 1/2 c. sugar 1 tsp. ground cinnamon 3 (10 oz.) cans buttermilk biscuits 1 c. brown sugar 1/2 c. butter, melted Sprinkle pecans evenly into the bottom of a well-greased 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 dough. Bake at 350 degrees for 30 to 40 minutes. Cool bread 10 minutes in pan before putting on platter. This recipe is from an actual cookbook printed by Fundcraft Publishing! 1,000,000+ free recipes and free software at: Cookbooks.com! Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |