Categories: Breakfast

Ingredients

• 2 12-oz. tubes refrigerated flaky layers biscuits, separated and cut into quarters
• 1/2 cup brown sugar
• 1 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1 cup dried cranberries or cherries
• 1 cup chopped pecans
• 1/2 cup butter, melted
• 2 cups powdered sugar
• 1 tsp vanilla
• 3 to 4 tbsp milk

Directions

1. Preheat oven to 350. Grease a 13×9-inch baking pan. Arrange biscuit quarters in an even layer in bottom of pan. In a small bowl, stir together brown sugar, cinnamon, and ginger. Sprinkle over biscuits in pan. Top with cranberries and pecans. Drizzle with melted butter.

2. Bake 25-30 minutes or until golden. Cool slightly in pan on a wire rack.

3. In a small bowl, stir together powdered sugar, vanilla and enough milk to make icing of drizzling consistency. Drizzle over coffee cake. Serve warm.

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