Best Pecan Biscuits With Orange Honey Glaze Recipes

CRAZY YUMMY CRANBERRY PECAN COOKIES WITH ORANGE GLAZE

Steps:

• Preheat an oven to 375 degrees F (190 degrees C). Sift the flour, baking soda, and salt together in a bowl.
• In a large bowl, beat together the butter, white and brown sugars, and vanilla extract with an electric mixer until the mixture is creamy and well blended. Beat in eggs, one at a time, and then gradually beat in the flour just until the mixture makes a soft dough. Stir in the pecans, rolled oats, and cranberries, and drop by heaping spoonfuls onto ungreased baking sheets.
• Bake in the preheated oven until the cookies are set and the edges are slightly brown, 10 to 12 minutes. Let the cookies cool for 1 minute on baking sheets before removing to wire racks to finish cooling. Glaze cookies while still a little warm.
• Place the confectioners' sugar and orange juice in a microwave-safe bowl, and stir to dissolve the sugar. Stir in the orange zest and butter, and microwave on medium power until the butter melts and the mixture is warm, about 30 seconds. Stir the warm glaze until smooth, and drizzle over cookies.

ORANGE PECAN CREAM CHEESE PULL-APART DANISH LOAF

Steps:

• Combine sugar, pecans, orange zest.
• Separate each biscuit, (there shoud be 20 biscuts - so you will have 40 layers).
• Cut cream cheese into 20 pieces.
• Place one piece of cream cheese on each of 20 biscuit halves.
• Top with remaining biscuits halves and pinch the edges to seal them.
• Dip filled biscuits in melted butter.
• Dredge in the sugar mixture. I do have to make extra mixture sometimes.
• Stand each biscuit on it's edge in a lightly greased 12-cup bundt pan, spacing evenly, but together.
• Drizzle with remaining butter and sugar mixture.
• Bake at 350 degrees for 45 minutes, or until golden brown.
• Immediately invert onto a wire rack.
• Combine powdered sugar and orange juice, and drizzle over the danish.
• Serve immediately.

PECAN BISCUITS WITH ORANGE-HONEY GLAZE

Steps:

• Make glaze:
• Mix in orange juice and honey in heavy small saucepan; bring to boil. Reduce heat; simmer until slightly thickened, about 3 minutes. Set aside.
• Make biscuits:
• Position rack in center of oven and preheat to 425°F. Combine flour, baking powder, orange peel, baking soda, salt and ginger in large bowl. Add butter and rub in with fingertips until mixture resembles coarse meal. Mix in 1/2 cup chopped pecans. Whisk yogurt and 3 tablespoons honey in small bowl to blend. Add yogurt mixture to dry ingredients; stir with fork until mist dough forms. Turn out dough onto floured surface and knead gently just until smooth, about 10 turns (do not overmix).
• Roll out dough to 10-inch-diameter round (about 3 /4 inch thick). Using 2 1/2-inch-diameter biscuit or cookie cutter, cut out biscuits. Gather scraps; roll out to 3/4-inch thickness and cut out additional biscuits. Transfer biscuits to large ungreased baking sheet. Brush tops of biscuits twice with glaze; sprinkle with 1/4 cup pecans. Bake until puffed and golden brown and tester inserted into center comes out clean, about 18 minutes. Serve warm. (Can be prepared 6 hours ahead. Let stand at room temperature. Rewarm in 350°F oven just until heated through, about 5 minutes.)