Pecan Buns
7 ounces package reduced-fat refrigerator buttermilk biscuits
1 teaspoon reduced-fat tubstyle margarine
1 1/2 tablespoons mild or strong-flavored honey
2 tablespoons finely chopped pecans
1. Preheat the oven to 450 degrees. S
a 9-inch pie plate with nonstick s
coating and set aside.
2. Open the biscuit carton and separate biscuits. Place them on the pie plate so that they are barely touching.
3. With your finger or the back of a spoon, spread the margarine on the biscuits, dividing it evenly. Pour the honey on the biscuits, dividing it evenly, and spread it to cover the biscuit tops. Sprinkle the biscuits with the pecans.
4. Bake in the center of the oven for 8-10 minutes or until golden. Serve hot. Leftover buns will keep at room temperature for 1-2 days, if tightly covered. They can be served as is or rewarmed quickly in the microwave or toaster oven.
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