Glazed Cinnamon Biscuits
Cinnamon Nut Filling:
1/2 cup packed light brown sugar
3 tablespoons butter,cut into small pieces
1 teaspoon ground cinnamon
1/2 cup finely chopped pecans
1 tablespoon honey
2 cups all-purpose flour
2 teaspoons ground cinnamon
1/4 teaspoon baking soda
1/2 cup buttermilk
1/4 cup packed light brown sugar
2 teaspoons Clabber Girl Baking Powder
1/2 teaspoon salt
1/3 cup chilled butter
1/2 cup powdered sugar
1 1/2 – 3 teaspoons milk
1/8 teaspoon almond extract
Blend brown sugar, pecans, butter, honey and cinnamon in a medium bowl.
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.
Preheat oven to 400 degrees F. 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.
Drizzle glaze over top of biscuits.