This recipe is from Rikki Emory, whose son Toby I attended college with and grew up with in Santa Barbara. She made a bunch of pans of these rolls for a ward dinner one time. They are really good! I made these for my college roommates a few years back, and between the 5 of us we devoured the whole pan in a minute flat!
3 cans refrigerated biscuits - regular size (not "grands")
1-1/2 sticks unsalted butter (3/4 cup)
3/4 cup sugar
Zest of one orange
Juice of half an orange
Open cans of biscuits and place them vertically on edge in a greased bundt pan. Combine the rest of the ingredients in a saucepan and heat until bubbly and sugar is dissolved. Pour evenly over biscuits in pan. Bake at 375 for 15 minutes, reduce heat to 325 and bake for 10 minutes longer. Turn out rolls onto plate or platter with a rim to avoid spilling sauce.
NOTE: If using a dark coated pan, reduce oven temperature by 25 degrees for each baking cycle.
Source: Rikki Emory
3 cans refrigerated biscuits - regular size (not "grands")
1-1/2 sticks unsalted butter (3/4 cup)
3/4 cup sugar
Zest of one orange
Juice of half an orange
Open cans of biscuits and place them vertically on edge in a greased bundt pan. Combine the rest of the ingredients in a saucepan and heat until bubbly and sugar is dissolved. Pour evenly over biscuits in pan. Bake at 375 for 15 minutes, reduce heat to 325 and bake for 10 minutes longer. Turn out rolls onto plate or platter with a rim to avoid spilling sauce.
NOTE: If using a dark coated pan, reduce oven temperature by 25 degrees for each baking cycle.
Source: Rikki Emory
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