 | | Nutrition Facts | | | Makes 10 servings | | Amount Per Serving | | | Calories | 89.4 | | | Total Carbs | 4.1 g | | | Dietary Fiber | 1.6 g | | | Sugars | 1.0 g | | | Total Fat | 8.1 g | | | Saturated Fat | 4.6 g | | | Unsaturated Fat | 0.9 g | | | Potassium | 62.8 mg | | | Protein | 1.2 g | | | Sodium | 45.7 mg | | Dietary Exchanges
8.14795 Fat, 0.71876 Other Carbs, 0.27559 Starch, 0.05911 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. | | Powered by ESHA | |
 Ingredients  Directions - Preheat the oven to 400 degrees F. Coat 10 muffin cups in a muffin tin, and use a nonstick cooking spray or paper liners. Take each biscuit and cut round into three pieces.
- Pour the honey into a small bowl, and in another small bowl or on a plate. Mix coconut and pecans together. Dip each biscuit piece into honey; than coat ligthly (roll) with the coconut pecan mixture. Put three coated biscuit pieces into each muffin cup.
- Bake for 15 minutes,or until bicuits are golden brown.
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