3/4 cup granulated sugar

1/2 cup chopped pecans

1 Tbsp. grated orange rind

2 (11-ounce) cans refrigerated buttermilk biscuits (1869 brand)

1 (3-ounce) package cream cheese, cut into 20 squares

1/2 cup margarine, melted

1 cup sifted powdered sugar

2 Tbsp. orange juice



Combine first 3 ingredients in a small bowl and set aside, reserving for future use.

Separate biscuit dough into individual biscuits; then gently separate individual
biscuits in half.

Place a cream cheese square between the 2 halves and pinch sides to seal each
back together.

Dip in butter and dredge in reserved granulated sugar mmixture.

Stand biscuits on edge in a lightly greased 12-cup Bundt pan, spacing evenly.

Drizzle with remaining butter and sprinkle with remaining granulated sugar mixture.

Bake at 350 degrees for 45 minutes or until golden.

Immediately invert onto a serving plate.


Combine powdered sugar and orange juice; stir well.

Drizzle over warm bread.

Serve immediately.

YIELD One 10-inch coffee cake

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