Ingredients
1/4 cup sugar1/4 cup chopped walnuts1/4 cup golden raisins2 tablespoons butter, melted2 teaspoons grated lemon zest1 tube (12 ounces) refrigerated buttermilk biscuitsGLAZE:1/2 cup confectioners’ sugar1 tablespoon lemon juice
Preparation
Preheat oven to 375°. In a large bowl, combine the first 5 ingredients. Separate biscuits and cut each into quarters; toss with sugar mixture. Arrange in a greased 9-in. round baking pan.
Bake until golden brown, 20-25 minutes. Immediately invert onto a wire rack. In a small bowl, mix confectioners’ sugar and lemon juice until smooth; drizzle over coffee cake. Serve warm.
