Orange Cream Cheese Stuffed Biscuit Cake
Note:Photos borrowed from the internet.
**Original recipe is from the Plummerville Homecoming Cookbook, 1994, and the recipe credit goes to Merritt L. Crawford.**
1/2 cchopped pecans
1 Tbspgrated orange rind
2 can(s)(11 oz./ea.) buttermilk biscuits
1 pkg(3 oz.) cream cheese, cut into 20 squares
1/2 cbutter, melted
1 csifted powdered sugar
2 Tbsporange juice
How to Make Orange Cream Cheese Stuffed Biscuit Cake
- Combine sugar, pecans and orange rind in a small bowl. Put melted butter in a seperate bowl. Separate each biscuit in half. Put a piece of cream cheese in the center of one half and cover with remaining half, pinching sides together. Dip in butter and dredge in sugar mixture. Stand each finished biscuit on edge in a lightly greased 12 cup (10 inch) bundt pan, spacing evenly. Drizzle with remaining sugar mixture. Bake at 350 degrees for 40 minutes, or until golden brown. Immediately invert onto a wire rack. Combine powdered sugar and orange juice. Spoon over warm cake. Serve while warm.