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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Pecan Buns

Source: The following recipe from The Diabetes Snack, Munch, Nibble, Nosh Book, by Ruth Glick, ©1998 by the American Diabetes Association, Inc., was contributed by Marilyn Helton.

Rich tasting pecan buns that are a snap to make.

Rating:
Prep Time:	5 minutes
Cook Time:	10 minutes
Difficulty:	Easy

Nutrition Facts

Makes 10 servings
Amount Per Serving

Calories	64.5

Total Carbs	8.1 g

Dietary Fiber	0.3 g

Sugars	3.3 g

Total Fat	3.3 g

Saturated Fat	0.8 g

Unsaturated Fat	0.5 g

Potassium	7.9 mg

Protein	1.1 g

Sodium	137.3 mg

Dietary Exchanges 3.3 Fat, 0.1 Other Carbs, 0.4 Starch, 0.0 Lean Meat

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

7.5
7 1/2 oz refrigerated buttermilk biscuit dough 1.0
1 tsp Margarine, 80% fat, tub 1.5
1 1/2 tbsp light honey 2.0
2 tbsp chopped pecans

Directions

Preheat the oven to 450F. 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 the pecans.
Bake in the center of the oven for 8 to 10 minutes, or until golden. Serve hot.