1 tbsp. flour
1 regular size (10 x 16) Reynolds Cook Bag
2/3 c. packed brown sugar
1/2 c. chopped pecans
6 tbsp. butter, softened
3 tbsp. orange juice
1/2 tsp. ground cinnamon
1 can (12 oz.) refrigerator big buttermilk biscuits

Preheat oven to 375°F. Shake flour in Reynolds Cooking Bag. Place in 13 x 9 x 2 inch baking pan. Add brown sugar, pecans, butter, orange juice and cinnamon. Squeeze bag to blend ingredients. Smooth mixture in bag to an even layer. Using wooden spoon or spatula, place biscuits on top of sugar mixture in bag. Close with tie; cut six 1/2 inch slits in neck of bag below tie.

Bake 20 minutes. Carefully slit bag down center. Place serving platter upside down on top of baking pan. Carefully invert pan over serving platter. Remove pan and bag.