Ingredients
3/4
cup chopped pecans
2/3
cup firmly packed brown sugar
1/2
cup chopped dried apricots
1/2
cup butter, melted
1/2
cup sour cream
1
teaspoon maple flavor
1
can (12 oz) refrigerated Pillsbury™ Flaky Layers Buttermilk Biscuits (10 Count)
Preparation
Heat oven to 350°F. Grease 12-cup fluted tube cake pan or one-piece 10-inch tube pan. In large bowl, combine all ingredients except biscuits; mix well.
Separate dough into 10 biscuits. Cut each biscuit into 4 pieces; place in bowl with pecan mixture. Toss gently to coat. Spoon biscuit mixture into greased pan.
Bake at 350°F. for 30 to 40 minutes or until deep golden brown. Immediately invert onto serving plate; cool 10 minutes. Serve warm.
