| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| 16 | Biscuits | |||
INGREDIENTS
| 3 | T | Frozen Orange Juice |
| Concentrate thawed | ||
| 2 | T | Honey |
| 3 | c | All-purpose Flour |
| 3 1/2 | t | Baking Powder |
| 2 | t | Orange Peel, grated |
| 3/4 | t | Baking Soda |
| 3/4 | t | Salt |
| 1/4 | t | Ground Ginger |
| 3/4 | c | Unsalted Butter, chilled and |
| cut into 1/2-inch pieces | ||
| 3/4 | c | Pecans, finely Chopped |
| divided | ||
| 1 | c | Plain Non-fat Yogurt |
| 3 | T | Honey |
INSTRUCTIONS
The Cook & Kitchen Staff are offering you four different Thanksgiving Day Dinner menus during November, and we're in the middle of our third recipe collection, featuring our "Metropolitan Thanksgiving Day Dinner" fare. These tasty little biscuits are the perfect accompaniment to your fruitand nut-flavorful fare. They are easy to make and may be prepared several days in advance of your meal, so you have more time to visit with your guests before you present your Thanksgiving Day Dinner feast. To prepare the glaze, mix orange juice and honey in a small saucepan over medium-high heat and bring to the boil. Reduce heat and simmer until slightly thickened, about 3 minutes. Set aside while you prepare the biscuits. With a rack positioned in the center, pre-heat the oven to 425-F degrees. In a large mixing bowl, combine flour, baking powder, orange peel, baking soda, salt, and ginger. Add chilled butter pieces and rub in with freshly cleaned fingertips until the mixture resembles coarse meal. Mix in 1/2 cup of the chopped pecans. Whisk yogurt and honey in a small bowl to blend, and add the yogurt mixture into the dry ingredients. Stir with a fork until a moist dough forms. Turn out the dough onto a lightly floured surface and knead gently just until smooth, about 8 to 10 turns. Roll out the dough into a 10-inch-diameter round, about 3 /4-inch thick. Using a 2 1/2-inch round biscuit or cookie cutter, cut out biscuits. Gather scraps and roll out the dough to the same 3/4-inch thickness. Cut additional biscuits. As you cut them, transfer biscuits to a large, ungreased baking sheet. Brush tops of biscuits twice with the reserved glaze, and sprinkle each with a bit of the remaining 1/4 cup of chopped pecans. Bake until they are puffed and golden brown, and a tester inserted into center comes out clean, about 18 minutes. Serve warm. Your biscuits may be prepared up to 3 days in advance of your meal. Let stand at room temperature, covered. Rewarm in 325-F degree oven for about 5 minutes prior to serving. Kitchen Staff Tip: The perfect spread for your Pecan Biscuits is a little Cranberry Orange Butter. To prepare, finely chop 1/2 cup cranberries in a food processor. Add 1/2 cup softened butter or margarine, 1/3 Cup confectioners' sugar, and 1/4 teaspoon grated orange rind, and process until the mixture is blended. Place in a small bowl or spoon into a piece of plastic wrap and roll into an 8-inch log. Refrigerate at least an hour until firm, and serve with your meal. Posted to dailyrecipe@recipe-a-day.com by Recipe-a-Day <recipe-a-day@bignetwork.com> on Nov 16, 1998, converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 250
Calories From Fat: 111
Total Fat: 12.8g
Cholesterol: 23.8mg
Sodium: 287.8mg
Potassium: 185mg
Carbohydrates: 30.8g
Fiber: 1.3g
Sugar: 10.9g
Protein: 4.1g