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1 (7.5 oz) package reduced-fat,
refrigerator buttermilk biscuits
1 tsp reduced-fat tub-style margarine
1-1/2 Tbsp mild or strong-flavored honey
2 Tbsp finely chopped pecans
Preheat the oven to 450°. Spray a 9-inch pie plate with nonstick spray
coating and set aside.
Open the biscuit carton and separate the biscuits. Place them on the pie
plate so they are barely touching.
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
Bake in the center of the oven for 8 to 10 minutes, or until golden. Serve
hot. Leftover buns will keep at room temperature for 1 to 2 days, if tightly
covered. They can be served as-is, or rewarmed quickly in the microwave
or toaster oven.
Nutritional Information (per 1 bun serving): 69 Cal; 2 g Total Fat; 13 g Carb;
00mg Cholesterol; 183 mg Sodium; 1 gm Protein; 4 g Sugars.
Dietary Exchanges: 1 Starch (1 Carbohydrate)