Ingredients
1/2 c. honey
1/3 c. sugar
1/4 c. chopped pecans
1 Tbsp. orange juice
1 tsp. ground cinnamon
3 (12 oz.) tubes refrigerated buttermilk biscuits
Method
Sources
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Raw unfiltered honey — baking, glazes, tea, cheese boards
Dark robust buckwheat honey — intense, molasses-like, gingerbread
Light acacia honey — delicate flavor, stays liquid, cheese pairing
Truffle-infused honey — drizzle on aged cheese, pizza, crostini
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Adjustable stand — hold cookbook or tablet at eye level while cooking
Raw unfiltered honey — baking, glazes, tea, cheese boards
Dark robust buckwheat honey — intense, molasses-like, gingerbread
Light acacia honey — delicate flavor, stays liquid, cheese pairing
Truffle-infused honey — drizzle on aged cheese, pizza, crostini
As an Amazon Associate, Foodgeist earns from qualifying purchases.
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In a bowl, combine the first 5 ingredients. Cut each biscuit into 4 pieces; dip each piece halfway into honey mixture. Layer in a greased 10-inch tube pan. Bake at 375° for 30 to 35 minutes or until golden brown. Cool for 10 minutes. Invert pan onto a serving platter.