(8 oz) cream cheese (probably won't use the whole package; but I always use more than the 4 oz. the recipe originally called for)
2 Dose
(11 oz) refrigerated buttermilk biscuits
1/2 Tasse
Butter melted
1 Tasse
sugar powdered
2 Esslöffel
orange juice fresh
die Zubereitung:
This recipe came from a '95 issue of Southern Living Magazine. It's an easy coffee cake and sooo rich!!
Combine the first 3 ingredients in small bowl; set aside. Place about 1 tsp. Cream cheese on half of each biscuit; fold biscuit over cheese, pressing edges to seal. Dip biscuits in melted butter, and dredge in the sugar mixture (the first 3 ingredients that you had set aside); place curved side down in lightly greased 12 c. Bundt pan, spacing evenly. Drizzle remaining butter over biscuits; sprinkle with any remaining sugar mixture. Bake 350 F. for 40 min. Immediately invert onto serving plate. Combine powdered sugar and orange juice, stirring well; drizzle over warm coffee cake.
