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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 8 |
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Another Paula Deen recipe that is so easy thanks to the refrigerated biscuits. The glaze makes them extra delicious! I heated the left overs individually in the microwave for a sweet snack later in the day. These would be great for a pot-luck or brunch. Ingredients:
2 tablespoons butter, melted, plus more for pan |
1 (16 1/3 ounce) can refrigerated biscuits (recommended ( pillsbury grands flaky layers) |
1/4 cup minced walnuts |
1/3 cup granulated sugar |
2 teaspoons orange zest |
1/2 cup confectioners' sugar |
2 ounces cream cheese, softened |
2 tablespoons orange juice (or more) |
Directions:
1. Preheat the oven to 350 degrees F. Butter a 9-inch round cake pan.
2. Separate the biscuit dough into 8 biscuits. Place 1 biscuit in the center of the pan. Cut the remaining biscuits in half, forming 14 half-circles. Arrange the pieces around the center biscuit with cut sides facing in the same direction. Brush melted butter over the tops of the biscuits.
3. In a small bowl, combine the walnuts, granulated sugar, and orange zest. Mix well and sprinkle over biscuits. Bake for 20 minutes or until golden brown.
4. Meanwhile, in a small bowl combine confectioners' sugar, cream cheese, and orange juice. Blend until smooth adding more orange juice, if needed, to thin. Drizzle glaze over the warm coffee cake and serve.
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