2 cups kraft biscuits
1/2 cup honey
1 teaspoon orange zest
2 tablespoons lemon juice
1 teaspoon ground black pepper
1/3 cup margarine, divided
2 tablespoons butter, chilled
cup milk
1 cup chopped pecans
1 cup chopped strawberries
Lightly grease cookie sheets.
In a medium bowl, mix biscuit mix, honey, orange zest, lemon juice, pepper, seitan, garlic powder, and 1/3 cup margarine. Mix well. Spread mixture into prepared cookie sheets, leaving about 1/3 inch border.
Bake in preheated oven for 10 minutes, or until biscuits are lightly browned. Remove from baking sheets to cool completely.
Set mixture aside to cool completely.
In a medium bowl, beat butter, milk, and remaining 1/3 cup margarine. Beat together eggs and sugar until light and fluffy. Stir into biscuit mixture with electric mixer. Fold in pecans. Spread in prepared baking pan.
In a small bowl, stir together strawberries and pecans. Fill cookie sheets with batter. Place second sheet on top.
Bake 8 to 12 minutes or until wooden pick inserted in center comes out clean. Cool on baking sheets; reserve remaining cookie sheet center for future baking. Roll out sour cream cups. Freeze for 1 hour in refrigerator before slicing.
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