1/2 C. chopped pecans
1 T. grated orange rind
2 11-oz. cans refrigerated buttermilk biscuits (1869 brand recommended)
1 3-oz. pkg. cream cheese, cut into 20 squares
1/2 C. butter or margarine, melted
1 C. sifted powdered sugar
2 T. orange juice
Combine first three ingredients in a small bowl; set aside.
Separate biscuit dough into individual biscuits; gently separate individual
biscuits in half. Place a cream cheese square between the two halves and pinch
sides to seal each back together. 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
Bake at 350 degrees 45 minutes, or until golden. Immediately invert onto a
Combine powdered sugar and orange juice; stir well. Drizzle over warm bread.