Pecan Biscuit Ring
This recipe is reminiscent of the old-fashioned "sticky buns" but without the fuss.
- 1 stick butter or margarine
- 1 cup chopped pecans
- 1 cup brown sugar
- ¼ cup maple-flavored syrup
- 2 cans extra large refrigerated biscuits
Preheat the oven to 350° F.
Coat a 12-cup Bundt pan with cooking spray.
In a small saucepan over medium heat, melt the butter or margarine and stir in the nuts, brown sugar and syrup, stirring well.
Pour ¼ cup of the syrup mixture evenly around the bottom of the Bundt pan.
Add the biscuits, standing them on edge evenly around the pan.
Pour remaining syrup mixture over the biscuits.
Place the pan on a baking sheet to catch any overflow and bake for 40 minutes.
Cool bread for just three minutes and invert on a serving platter. Serve warm or at room temperature.
© Cynthia Stevens Graubart & Catherine Fliegel, R.N. 2005
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