1 1/2 cups white sugar
1 cup chopped pecans
3 tablespoons ground cinnamon
3 (12 ounce) packages refrigerated buttermilk biscuit dough
1/2 cup margarine
Sprinkle nuts in bottom of a greased Bundt pan.
Mix cinnamon and sugar together. Cut biscuits into fourths, and roll each piece in the cinnamon and sugar mixture. Layer biscuits in pan.
Melt butter or margarine, and dissolve the remainder of the sugar mixture in it. Spoon over biscuits.
Bake in a preheated 350 degrees F (175 degrees