3/4 c Sugar
1/2 c Chopped pecans
2 ts Grated orange rind
1 pk (8 oZ) cream cheese
2 cn (11 oz) refrigerated
-buttermilk biscuits
1/2 c Butter; melted
1 c Powdered sugar
2 tb Fresh orange juice
Combine the first 3 ingredients in a small bowl (this is the sugar mixture
that you’ll be dredging the biscuits through.) Place about 1 tsp. cream
cheese on half of each biscuit; fold biscuit over cheese; pressing edges to
seal. (You’ll have a half-circle shape) Dip biscuits in melted butter and
dredge in the sugar mixture. Place curved side down in lightly greased
Bundt pan, spacing evenly. (When I make this, the biscuits are packed
really tight….maybe I have a small Bundt pan) Drizzle remaining butter
over biscuits; sprinkle with any remaining sugar mixture. Bake 350 for 40
minutes. Immediately invert onto serving plate. Combine powdered sugar and
orange juice, stirring well; drizzle over warm coffee cake. GOOD! (Sorry if
there was some mix up) Pat Hogberg
Yields
1 Servings
