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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 20 |
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Don't worry about how you arrange these sugar-coated biscuits in the pan-during baking they expand into a coffee cake that separates easily into single rolls. Ingredients:
1/2 cup coarsely chopped pecans |
1 cup firmly packed brown sugar |
1/3 cup brewed coffee |
1/4 cup butter or margarine, melted |
2 tablespoons dark rum |
2/3 cup sugar |
2 tablespoons instant coffee granules |
2 (11-ounce) cans refrigerated buttermilk biscuits |
1/3 cup butter or margarine, melted |
Directions:
1. Sprinkle pecans in a heavily greased 12-cup Bundt pan. Combine brown sugar and next 3 ingredients, stirring well. Pour mixture into pan.
2. Combine 2/3 cup sugar and coffee granules in a shallow bowl; stir well. Separate biscuits; dip biscuits in 1/3 cup melted butter, and dredge in sugar mixture. Stand biscuits on edge around pan, placing 12 on outer side and 8 on inner side of pan.
3. Bake at 350° for 28 minutes. Cool in pan on a wire rack 5 minutes. Invert onto a serving platter, and serve immediately.
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