- 1/4 cup honey
- 1/4 cup packed brown sugar
- 2 tablespoons butter or margarine, melted
- 2 tablespoons water
- 1/3 cup pecan halves
- BISCUIT:
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 3 tablespoons shortening
- 3 tablespoons cold butter or margarine
- 2/3 cup milk
- 1/2 cup diced peeled tart apple
- FILLING:
- 3 tablespoons butter or margarine, softened
- 2 tablespoons applesauce
- 1 tablespoon honey
- 1/4 cup packed brown sugar
- 3 tablespoons raisins
- In a small bowl, combine the honey, brown sugar, butter and water. Divide between 12 greased muffin cups. Sprinkle with pecans; set aside. In a large bowl, combine the flour, baking powder, salt and cinnamon. Cut in shortening and butter until mixture resembles coarse crumbs. Stir in milk and apple just until moistened. Turn onto a floured surface. Pat into a 10-in. x 8-in. rectangle, about 12 in. thick. Spread with butter, then applesauce; drizzle with honey. Sprinkle with brown sugar and raisins. Roll up, jelly-roll style, starting with a long side. Cut into 12 biscuits. Place, cut side down, over pecan mixture in muffin cups. Bake at 425 degrees F for 20-25 minutes or until golden brown. Cool for 1 minute before inverting onto a serving platter. Serve warm.