1 tbsp. butter, softened
1/2 c. orange marmalade
2 tbsp. chopped nuts
1 c. firmly packed brown sugar
1/2 tsp. cinnamon
2 (10 oz.) cans buttermilk biscuits
1/2 c. butter, melted

Preheat oven to 350 degrees. Grease a 12 cup Bundt pan with 1 tablespoon butter. Place teaspoonfuls of orange marmalade in pan. Sprinkle with nuts.

In small bowl combine brown sugar and cinnamon. Mix well and set aside. Separate biscuits. Dip biscuits in melted butter, then in sugar mixture. Stand biscuits on edge in pan, spacing evenly. Sprinkle with remaining sugar mixture and drizzle with remaining butter. Bake at 350 degrees for 30-40 minutes or until brown. Cool upright in pan for 5 minutes. Invert onto serving plate. Do not use removable bottom tube pan. A 3 quart ring mold may be substituted.