I collected many Southern Living Christmas books over the years and this recipe was featured in the 1993 edition. It is so delicious and although I usually make up my own recipes, I had to showcase this particular one because it is so easy and such a huge hit whenever served. In this recipe, I added 1 Tb vanilla extract and 1/4 cup water to get the icing to the consistency I wanted. I made a large batch of icing, but used about 3/4 of it. Feel free to cut the icing recipe in half if desired.

3/4 cup sugar
1/2 cup chopped pecans
1 Tb grated orange rind
2 cans refrigerated buttermilk biscuits
1 8oz box cream cheese
1 stick butter, melted in small bowl
2 cups confectioners (powdered) sugar
2 Tb orange juice
1 Tb vanilla extract
1/4 cup water, or as needed

In a small mixing bowl, mix chopped pecans, sugar and grated orange peel. Mix well.

Set up prep area. Separate biscuits from can. Slice block of cream cheese in half lengthwise, then crosswise ten times until into 20 squares. Place one square of cream cheese into the middle of each biscuit. Fold in half and press edges to seal. Dip into butter and then into sugar/nut/orange mixture. Coat well.

Place each piece in lightly greased Bundt pan, fold-side down.

Add the leftover sugar/nut/orange mixture over the biscuits. Pour remaining butter over all.

Place in 350 degree oven for 45 minutes.

Invert onto plate. Let cool 5-10 minutes. Prepare icing.

In a medium bowl, combine powdered sugar, orange juice, vanilla and water (as needed). Stir to the right consistency.

Y’all Enjoy!

Published by Two Cousins and a Skillet

Grew up in Clearwater, Florida. Graduated from Clearwater High School. Work for Pinellas County Schools as a technology technician. View all posts by Two Cousins and a Skillet