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

Sprinkle pecans in the bottom of a well-greased 10-inch bundt pan. Set aside. Combine sugar and cinnamon in medium mixing bowl. Cut biscuits into quarters and roll each piece in sugar. Layer in bundt pan. Combine brown sugar and melted butter. Pour over dough.

Bake at 350°F for 30 to 40 minutes. Cool 10 minutes in pan, then invert onto serving platter.