Recipe: Apricot Pecan Biscuit Pull-Apart

Apricot Pecan Biscuit Pull-Apart
Embedded nuggets of apricot and pecans make this rich and gooey warm pull-apart a welcome addition to any breakfast or brunch.

3/4 cup chopped pecans
2/3 cup firmly packed brown sugar
1/2 cup chopped dried apricots
1/2 cup butter, melted
1/2 cup sour cream
1 teaspoon maple flavor
2 (12-oz.) cans Pillsbury Golden Layers Refrigerated Buttermilk Biscuits

Heat oven to 350 F. Grease 12-cup Bundt pan or one-piece 10-inch tube pan. In large bowl, combine all ingredients except biscuits; mix well. Separate dough into 10 biscuits. Cut each biscuit into 4 pieces; place in bowl with pecan mixture. Toss gently to coat. Spoon biscuit mixture into greased pan. Bake at 350 F. for 30 to 40 minutes or until deep golden brown. Immediately invert onto serving plate; cool 10 minutes. Serve warm