Peach pecan biscuit ring
10 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¼ | cup | Butter or margarine; melted |
| ¾ | cup | Firmly packed light brown sugar |
| ¼ | cup | Pecans or walnuts; chopped |
| 1 | cup | Peach or apricot preserves |
| 1½ | teaspoon | Cinnamon |
| 2 | cans | (10 oz) Hungry Jack Refrigerated Flaky |
Directions
Heat oven to 375 degrees. Brush bottom and sides of 10" tube or 12 cup Bundt pan with 1 Tablespoon melted butter. Sprinkle bottom of buttered pan with 2 Tablespoon of the brown sugar and ¼ cup pecans. Dot with 3 Tablespoon of the preserves. In small bowl, combine remaining brown sugar and cinnamon. Separate dough into 20 biscuits. Press or roll each into a 4" circle. Brush 1 side of each biscuit with remaining melted butter; spread brown sugar mixture over butter. Spoon 1 rounded teaspoon preserves onto center of each biscuit; fold each in half. Seal top center edge; fold remaining sides to top center. Place biscuits, sealed side down, around outside edge of prepared pan, then around inside edge. Bake for 35-40 minutes or until deep golden brown. Cool upright in pan 2 minutes; invert onto serving plate or waxed paper.
Recipe by: FRESH-BAKED BISCUITS Posted to recipelu-digest by GramWag@... on Feb 8, 1998