...and even more impressive afterwards!
8 ct. Pillsbury Grands buttermilk biscuits
5 ct. Pillsbury Grands buttermilk biscuits
1 c. sugar
1 stick margarine, melted
1/2 c. confectioners sugar
1/2 c. chopped pecans
8 oz. cream cheese, softened
1 dash orange extract
2 small oranges, for zest and glaze
juice of oranges (about 1/2 c.)
Spray bundt or angel food cake pan with cooking spray. Set aside. Preheat oven to 375 degrees. Pour sugar in bowl. Zest oranges and add to sugar. Mix to combine. Reserve oranges to juice for glaze. Melt margarine. Spread half the pecans on the bottom of pan. Open biscuits. Place 1 t. cream cheese in center of each biscuit. Press to seal. Dip biscuit in melted margarine and then in sugar mixture. Stand in pan on sides. Repeat. Pour remaining margarine over biscuits. Sprinkle remaining pecans on top. Bake 45 minutes. Prepare glaze, while bread is baking, by juicing oranges, add confectioners sugar and orange extract. Cool 10 minutes. Invert onto plate and drizzle with glaze. Yummy!
**This recipe is good as a breakfast, brunch, or dessert item.
No comments:
Post a Comment