1/2 c. pecans (broken into pieces)
1/2 c. granulated sugar
1 tsp. cinnamon
1/2 c. melted butter
1/4 to 1/2 c. orange juice
1 c. dark brown sugar
3 to 4 cans biscuits (10 count)

Sprinkle chopped pecans in bottom of greased 10 inch bundt pan and set aside.

Combine granulated sugar and cinnamon in baggy.

Cut biscuits with scissors into quarters. Shake quarters in sugar mixture until covered, layer in pan.

Combine brown sugar, butter and orange juice and pour evenly over biscuits. Bake 350 degrees 30 to 40 minutes. Cool in pan 10 minutes. Invert on serving platter. Best served warm. Serves 6-8.