3/4 c. apricot preserves
2 T. chopped pecans
3/4 c. firmly packed brown sugar
1/2 tsp. ground cinnamon
2 (11 oz.) cans buttermilk biscuits
1/3 c. butter or margarine, melted
Spread apricot preserves in bottom of a greased 12-cup bundt pan; sprinkle with pecans. Combine brown sugar and ground cinnamon in a small bowl. Separate biscuits; dip in butter and dredge in sugar mixture. Stand biscuits on edge around pan, spacing evenly. Drizzle with remaining butter and sprinkle with remaining sugar mixture. Bake at 350 degrees for 28 minutes or until golden brown. Cool in pan on a wire rack 5 minutes. Invert onto a serving plate and serve immediately.
Presented by:Olivia Sipe, Miss Olivia's Table