1/2 c. chopped pecans
1/2 c. sugar
1 tsp. ground cinnamon
3 (10 oz.) cans buttermilk biscuits
1 c. firmly packed brown sugar
1/2 c. butter

Sprinkle pecans in bottom of well greased 10 inch bundt pan and 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 and pour over dough.

Bake at 350°F for 30 - 40 minutes. Cool bread for 10 minutes and invert on serving platter.