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Apricot Pecan Biscuit Pull-Apart

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“Submitted by Thelma Ziemmarmann of Newton, Ks. at the Pillsbury Bake-Off 37 (Dallas,1996) $ 2000.00 winner. This pastry is embedded with nuggets of apricot and pecans. Which makes this gooey warm pull-apart welcome at any breakfast or brunch table. We served this at an afternoon meeting and as usual, we had to pass out copies of the recipe!”
1hr 10mins

Ingredients Nutrition

  • 34 cup chopped pecans
  • 23 cup firmly packed brown sugar
  • 12 cup chopped dried apricot
  • 12 cup butter or 12 cup margarine, melted
  • 12 cup sour cream
  • 1 teaspoon maple flavoring (I use McCormick)
  • 2 (12 ounce) canspillsbury golden layers refrigerated buttermilk biscuits


  1. Preheat oven to 350°F.
  2. Butter a 12 cup bundt pan or a one-piece 10" tube pan.
  3. In a large bowl, combine all ingredients except for the biscuits; mix well.
  4. Separate dough into 10 biscuits.
  5. Cut each biscuit into 4 pieces; place in bowl with pecan mixture.
  6. Toss gently to coat.
  7. Pour biscuit mixture into buttered pan.
  8. Bake for 30-40 minutes or until deep golden brown.
  9. Immediately invert onto serving plate; cool 10 minutes.
  10. Serve warm.

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