1 cup sweet orange marmalade (or you can use apricot)
2 tablespoons (or more to taste) chopped, lightly toasted walnuts
1 cup firmly packed white granulated or brown sugar (each work well and both taste great)
1 teaspoon ground cinnamon
2 (approximately 12 ounce) cans of refrigerated buttermilk biscuits
1/2 cup melted butter or margarine
Preheat oven to 350 degrees F for baking. Spread marmalade evenly in the bottom of a greased, 12-cup Bundt pan; top with walnuts. Melt butter in a small bowl. In a medium-sized bowl, combine sugar and cinnamon.
In assembly-line fashion, place ingredients in the following order: bowl of melted butter, bowl of sugar/cinnamon mixture, and prepared Bundt pan. Separate refrigerated biscuits, dip in melted butter, then dredge in sugar/cinnamon mixture. Stand biscuits on edge (standing upright) around Bundt pan, spacing as evenly as possible. Drizzle any remaining butter over biscuits, and sprinkle with any remaining sugar/cinnamon mixture.
Place in 350 degree F oven and bake for approximately 35 minutes, or until top of biscuits turn just golden. Cool in pan on wire rack for about 5 minutes, then invert onto a serving platter or dish. Serve immediately. Yield: Serves 8
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