For an extra burst of orange flavor, mix some unsalted butter with grated orange peel to accompany these homespun biscuits.
For glaze
3 tablespoons frozen orange juice concentrate, thawed
2 tablespoons honey
For biscuits
3 cups unbleached all purpose flour
3 1/2 teaspoons baking powder
2 ½ teaspoons grated orange peel
3/4 teaspoon baking soda
3/4 teaspoon salt
1/4 teaspoon ground ginger
3/4 cup (1 1/2 sticks) chilled unsalted butter, cut into 1/2-inch pieces
3/4 cup finely chopped pecans (about 3 ounces)
1 cup plain nonfat yogurt
3 tablespoons honey
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 dough holds together. Turn out dough onto floured surface and knead gently just until smooth, about 10 turns (do not over-mix).
On well-floured surface, roll out dough to 10-inch-diameter round (about 3 /4 inch thick). Using 2 1/2-inch-diameter biscuit or cookie cutter, (or drinking glass dipped in flour) 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. These can be warmed in 350°F oven just until heated through, about 5 minutes.)
Makes 14 to 16 biscuits
November 2005
