INGREDIENTS:

2 large cans refrigerator biscuits
1/2 cup cinnamon & sugar mixed together
1 cup brown sugar
1 stick margarine or butter
1 cup chopped pecans
shortening

DIRECTIONS:

Grease bottom of a bundt pan with shortening and line with chopped pecans. Cut biscuits into quarters. Dip biscuits in cinnamon & sugar mixture, then layer on top of pecans in bundt pan.

Melt brown sugar and butter in small saucepan over medium heat. Pour melted mixture over biscuits.
Bake at 350 d. until lightly browned. Allow a few minutes to cool then empty onto serving plate pecans side up.

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