Maple Pecan Biscuits
- Yield: 10 biscuits 1x
Ingredients
Scale
Biscuits:
- 3 cups (360g) all-purpose flour
- ¼ cup (53g) light brown sugar, packed
- 2 ½ tsp baking powder
- ½ tsp baking soda
- ¼ tsp Burlap & Barrel Royal Cinnamon
- ¼ tsp nutmeg, freshly grated
- 1 tsp salt
- ¾ cup (170g) unsalted butter, cold & cubed
- ¾ cup (170g) buttermilk, cold
- 1 large egg, cold
- 2 tsp vanilla extract
- 1 cup (115g) Zorro Pecans Maple Glazed Pecans, rough chopped
Topping:
- 2–4 Tbsp buttermilk
- turbinado, demerara, or other coarse sugar
Instructions
- Heat oven to 400°F. Line a baking sheet with parchment paper; set aside.
- In a large bowl, whisk together flour, brown sugar, baking powder, baking soda, cinnamon, nutmeg, and salt.
- Add cold, cubed butter, tossing around gently to coat. Using a pastry blender, cut in butter until mixture resembles coarse crumbs.
- In a medium bowl, whisk together buttermilk, egg, and vanilla.
- Make a well in the centre of your dry ingredients. Pour buttermilk mixture into well, then begin mixing with a wooden spoon. (Ditch the spoon and get in there and mix with your hands, if necessary. Just work quickly so that you don’t warm up the cold butter with your hand heat!)
- Add chopped pecans and knead into dough.
- Tip your dough out onto a lightly floured work surface. Knead a few more times to fully distribute pecans, if necessary. Pat dough into a 1" thick rectangle.
- Using a round biscuit or cookie cutter, cut dough into circles. (We used the 2.75" biscuit cutter from our Brekkie in Autumn box!)
NOTE: Make sure to press the cutter straight down and then pull it straight up. Twisting is a no-no here, as it may cause your biscuits to not rise evenly. - Take leftover dough scraps and layer them on top of each other, then pat dough so it’s once again 1" thick. Cut out remaining biscuits.
- Place all biscuits on prepared baking sheet. If dough seems a little warm/soft or if your kitchen is hot, place biscuits in fridge to chill for 15–45 minutes.
- Lightly brush biscuit tops with buttermilk, then sprinkle with turbinado sugar.
- Bake biscuits for 25–30 minutes or until tops are light golden brown.
- Transfer biscuits to wire rack and allow to cool a smidge before eating.
Notes
- While these biscuits are fabulous as-is, you could also enjoy ‘em slathered with salted butter or blueberry jam. Or go a more savoury route and pair your biscuits with herb butter.
Adapted from: Joy the Baker
Selena Wheeler
Make them please you won’t regret it! I made savory and sweet! 💕💕💕💕💕
Becky at Fikabröd
Thanks for your review, Selena 😊 So happy you loved these biscuits!