1/2 c. chopped pecans
1/2 c. sugar
1 tsp. ground cinnamon
3 (10 oz.) cans buttermilk biscuits
1 c. firmly packed brown sugar
1/2 c. melted butter

Sprinkle pecans evenly in bottom of a well-greased 10-inch Bundt pan. Set pan aside. Combine sugar and cinnamon. Cut biscuits in quarters; roll each piece in sugar mixture and layer in pan.

Combine brown sugar and butter; pour over dough. Bake at 350 degrees for 30-40 minutes. Cool bread 10 minutes in pan; invert onto serving platter. Makes 1 (10-inch) coffee cake.