| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Breakfasts, Brunches |
10 |
Servings |
INGREDIENTS
| 3 |
tb |
Butter or margarine |
| 1/3 |
c |
Pecans; chopped |
| 1/4 |
c |
Sugar |
| 2 |
ts |
Cinnamon |
| 2 |
cn |
(7.5 oz) Pillsbury Refrigerated Biscuits |
| 1/2 |
c |
Powdered sugar |
| 3 |
ts |
Milk; 3-4 teaspoons |
INSTRUCTIONS
ICING
Heat oven to 350 degrees. Grease 9x5" loaf pan. In small bowl, combine
margarine, pecans, sugar and cinnamon; set aside. Separate dough into 20
biscuits; flatten slightly. Spoon about 1/4 teaspoon pecan mixture onto
center of each biscuit. Fold biscuits in half; pinch edges to seal. Place
biscuits, fold side down in greased pan, forming 4 rows of 5 biscuits each.
Spoon remaining pecan mixture over biscuits. Bake for 25-30 minutes or
until deep golden brown. Cool 5 minutes; invert onto wire rack. Turn
upright, pecan side up, onto serving plate. In small bowl, combine icing
ingredients; drizzle over warm loaf. Serve in slices or pull apart.
Recipe by: FRESH-BAKED BISCUITS
Posted to recipelu-digest by GramWag@aol.com on Feb 8, 1998
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