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Heat oven to 400 degrees. Pam spray or grease standard-size muffin pan.
Cinnamon-Nut Filling-
1/2 c. packed brown sugar 1 Tbs. honey
3 Tbs. butter or margarine cut into small pieces 1 tsp. ground cinnamon
1/2 c. finely chopped pecans (optional)
Blend brown sugar, pecans, butter, honey and cinnamon together in medium size bowl.
Biscuits-
2 c. flour 1/4 c. brown sugar
2 tsp. baking powder 1 tsp. ground cinnamon
1/2 tsp. salt 1/4 tsp. baking soda
1/3 c. chilled butter or margarine cut into small pieces
1/2 c. buttermilk 1 egg
Powdered Sugar Glaze-
1/2 c. powdered sugar 1 1/2 to 3 tsp. milk
Meanwhile, beat together powdered sugar and milk in small bowl until well blended and smooth. Drizzle over top of biscuits. Serve warm.
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Combine flour, brown sugar, baking powder, cinnamon, salt and baking soda in large bowl. Using pastry blender or 2 knives, cut butter into flour mixture until coarse crumbs form. Beat together buttermilk and egg in small glass measure. 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 x 8 inch rectangle. Dot dough with filling. Beginning from long side, roll dough into log. Cut into twelve 1-inch slices; place slice, cut side up, in each muffin cup. Bake in 400 degree oven 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.
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