INGREDIENTS:

3 (10 oz.) cans refrigerator buttermilk biscuits
1/2 c. chopped pecans or walnuts
1/2 c. sugar
1 tsp. cinnamon
1 c. firmly packed brown sugar
1/2 c. butter, melted

DIRECTIONS:

Sprinkle chopped pecans in the bottom of a well greased 10″ bundt pan. Combine granulated sugar and cinnamon. Cut biscuits into quarters, roll each piece in sugar mixture. Layer in pan. Combine brown sugar and melted butter. Pour over biscuits. Bake at 350 degrees for 30 to 40 minutes. Cool about 10 minutes and then invert onto serving platter. Pull apart and enjoy.

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