Orange Bread

Name: Orange Bread
Ingredients: 3/4 c. sugar; 1/2 c. chopped pecans; 1 Tbsp. grated orange rind; 2 (11 oz.) cans refrigerated buttermilk biscuits (I prefer 1869 Brand); 3 oz. cream cheese, cut into 20 small squares; 1/2 c. butter or margarine, melted; 1 c. sifted powdered sugar; 2 Tbsp. orange juice

8 ingredients

1 steps

Ingredients

3/4 c. sugar
1/2 c. chopped pecans
1 Tbsp. grated orange rind
2 (11 oz.) cans refrigerated buttermilk biscuits (I prefer 1869 Brand)
3 oz. cream cheese, cut into 20 small squares
1/2 c. butter or margarine, melted
1 c. sifted powdered sugar
2 Tbsp. orange juice

Directions

1

Mix first 3 ingredients in a small bowl and set aside. Separate biscuits; gently separate individual biscuits in half. Place a cream cheese square between 2 halves, pinching sides to seal. Dip in butter and dredge in reserved sugar mixture. Stand biscuits on edge in a lightly greased 12-cup Bundt pan, spacing evenly. Drizzle with remaining butter and sprinkle with remaining sugar mixture. Bake at 350° for 45 minutes or until golden brown. Immediately invert onto a serving plate.