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1
Mix in orange juice and honey in heavy small saucepan; bring to boil.
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2
Reduce heat; simmer until slightly thickened, about 3 minutes.
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3
Set aside.
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4
Position rack in center of oven and preheat to 425F.
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5
Combine flour, baking powder, orange peel, baking soda, salt and ginger in large bowl.
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6
Add butter and rub in with fingertips until mixture resembles coarse meal.
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7
Mix in 1/2 cup chopped pecans.
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8
Whisk yogurt and 3 tablespoons honey in small bowl to blend.
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9
Add yogurt mixture to dry ingredients; stir with fork until mist dough forms.
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10
Turn out dough onto floured surface and knead gently just until smooth, about 10 turns (do not overmix).
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11
Roll out dough to 10-inch-diameter round (about 3 /4 inch thick).
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12
Using 2 1/2-inch-diameter biscuit or cookie cutter, cut out biscuits.
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13
Gather scraps; roll out to 3/4-inch thickness and cut out additional biscuits.
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14
Transfer biscuits to large ungreased baking sheet.
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15
Brush tops of biscuits twice with glaze; sprinkle with 1/4 cup pecans.
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16
Bake until puffed and golden brown and tester inserted into center comes out clean, about 18 minutes.
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17
Serve warm.
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18
(Can be prepared 6 hours ahead.
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19
Let stand at room temperature.
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20
Rewarm in 350F oven just until heated through, about 5 minutes.)
