Ingredients
3
tbsp frozen orange juice concentrate, thawed
3
cups unbleached all purpose flour
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
Directions
2.
Mix in orange juice and honey in heavy small saucepan; bring to boil. Reduce heat; simmer until slightly thickened, about 3 minutes. Set aside.
4.
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).
5.
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.)
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