1/2 c. 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. butter, melted

Sprinkle pecans evenly in the bottom of a well-greased 10-inch bundt pan. Set aside. Combine sugar and cinnamon. Cut biscuits into 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 to 40 minutes. Cool bread 10 minutes in pan; invert onto serving platter. Yield: 1 10-inch coffee cake.