Ingredients:
1 (17 1/3 ounce) cans Pillsbury Grands refrigerated buttermilk biscuits
1/4 cup pecans, finely chopped
1/4 cup sugar
2 teaspoons lemon zest, grated
2 tablespoons butter, melted
1/2 cup confectioners’ sugar
1 1/2 ounces cream cheese, room temperature
2 1/2-3 teaspoons lemon juice, fresh
Directions:
Preheat the oven to 375 F.
Grease a 9-inch round cake pan.
Separate the biscuit dough into 8 biscuits.
Place 1 biscuit in the center of the pan.
Cut the remaining biscuits in half, forming 14 half-circles.
Arrange these pieces around the center biscuit in a sunburst pattern, with all the cut sides facing in the same direction. I overlapped the circle sides and let the flat sides rest on the bottom of the pan.
In a small bowl, combine the pecans, granulated sugar, and lemon zest; mix well.
Brush the tops of the biscuits with the melted butter and sprinkle with the pecan mixture.
Bake 20-25 min, or until golden brown.
Meanwhile, in a small bowl, combine the confectioners’ sugar, cream cheese, and enough lemon juice to make a pourable glaze; beat until smooth.
Drizzle the glaze over the warm coffee cake.
Let stand for 10 min, or just until the glaze is set.
Serve warm.
Servings: 8
Time preparation: 15 min.
Time total: 50 min.