1/2 cup sugar
1/2 cup chopped pecans
4 tablespoons butter, melted
4 teaspoons grated lemon peel
1 tube (12 oz.) refrigerated buttermilk biscuits
1 cup confectioners' sugar
2 tablespoons lemon juice
In a large bowl, combine the first 5 ingredients.
Separate biscuits and cut each into quarters. Toss with sugar mixture.
Place in a greased 9-inch round baking pan.
Bake at 400 for 20-25 minutes or until golden brown. Immediately invert onto a wire rack.
Combine glaze ingredients until smooth. Drizzle over warm coffee cake.