INGREDIENTS

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.

A Message from our Provider:

“Conviction is not repentance; conviction leads to repentance. But you can be convicted without repentance. #Martyn Lloyd-Jones”

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