Blend brown sugar, pecans, butter, honey and cinnamon in a medium bowl.
Biscuits:
Combine flour, brown sugar, baking powder, cinnamon, salt and baking soda in large bowl. Using pastry blender cut butter into flour mixture until coarse crumbs form. Beat together buttermilk and egg. Make well in center of dry ingredients; pour buttermilk mixture into well; stir together until dough begins to form ball. Turn dough out onto floured surface; knead 5 times or until no longer sticky. Pat dough out or lightly roll into 12×8 inch rectangle.
Dot dough with filling. Beginning from long side, roll dough into log. Cut into twelve 1-inch slices. In greased muffin tin put each slice cut side up. Bake for 15 minutes or until tops are golden brown.
Remove pan to wire rack and cool biscuits in pan 5 minutes.
Remove biscuits to wire rack and cool slightly.
To prepare glaze, whisk together the powdered sugar, almond extract and 1 ½ tsp. milk until smooth, adding more milk a little at a time until desired consistency is reached.
Drizzle glaze over top of biscuits.
Glazed Cinnamon Biscuits
Prep Time: 25 Minutes
Total Time: 40 Minutes
Ingredients
For Cinnamon Nut Filling:
1/4 C. packed light brown sugar
1/2 C. finely chopped pecans
3 Tbsp. butter, cut into small pieces
1 Tbsp. honey
1 tsp. Spice Islands® Ground Saigon Cinnamon
For Biscuits:
2 C. all-purpose flour
1/2 C. packed light brown sugar
2 tsp. Clabber Girl® Baking Powder
2 tsp. Spice Islands® Ground Saigon Cinnamon
1/2 tsp. salt
1/4 tsp. Clabber Girl® Baking Soda
1/3 C. chilled butter
1/2 C. buttermilk
1 egg
For Glaze:
1/2 C. powdered sugar
1 1/2 – 3 tsp. milk
1/8 tsp. Spice Islands® Pure Almond Extract
Directions
Preheat oven to 400° F. Grease muffin tin.
Filling:
Blend brown sugar, pecans, butter, honey and cinnamon in a medium bowl.
Biscuits:
Combine flour, brown sugar, baking powder, cinnamon, salt and baking soda in large bowl. Using pastry blender cut butter into flour mixture until coarse crumbs form. Beat together buttermilk and egg. Make well in center of dry ingredients; pour buttermilk mixture into well; stir together until dough begins to form ball. Turn dough out onto floured surface; knead 5 times or until no longer sticky. Pat dough out or lightly roll into 12×8 inch rectangle.
Dot dough with filling. Beginning from long side, roll dough into log. Cut into twelve 1-inch slices. In greased muffin tin put each slice cut side up. Bake for 15 minutes or until tops are golden brown.
Remove pan to wire rack and cool biscuits in pan 5 minutes.
Remove biscuits to wire rack and cool slightly.
To prepare glaze, whisk together the powdered sugar, almond extract and 1 ½ tsp. milk until smooth, adding more milk a little at a time until desired consistency is reached.
