It’s a beautiful Saturday afternoon here and the perfect day for baking.
Perfect day for making biscuits (y’all). Especially some stuffed with toasted, buttered, salted pecans.
These were amazing drizzled with a bit o’ honey as the biscuits were just the slightest bit sweet. We might make these into bacon sandwiches later. Can you imagine the flavor combination in your mouth?!
Or slathered in more butter with some salt (photo courtesy of the husband – pretty impressive huh?)
Buttered Pecan Biscuits
Adapted from joy the baker
Makes about 12 biscuits
For the buttered pecans
1 cup pecan halves, coarsely chopped
3 tablespoons butter
sprinkle of salt
Roast your pecan halves at 350F in an oven for 10 minutes. Then move the pecans to a saucepan and toss them in the butter and salt until your butter is melted. Set aside to cool while you prep your biscuits.
For the biscuits
3 cups all purpose flour
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon ground nutmeg
3/4 teaspoon salt
1/4 cup packed light brown sugar
3/4 cup cold, unsalted butter cut into small cubes
1 large egg
3/4 cup cold milk + some for brushing (I used 2% milk, you can go up to buttermilk if you desire)
2 teaspoons pure vanilla extract
Some extra sugar for sprinkling on top
After your pecan halves are cooked, up your oven temperature to 400F.
In a large bowl, sift together your flour, baking powder, baking soda, nutmeg, salt, and brown sugar.
In another bowl, combine your egg, milk and vanilla.
FYI for these next steps, I recommend getting messy and using fingers! Using your fingers, pastry cutter, or fork, cut your butter into your dry mixture until it looks like corn meal with some pieces as big as small peas. Add in your wet mixture and mix until it just starts to come together. Fold in your buttered pecans until just incorporated. Try not to overmix/overknead otherwise you will end up with tough biscuits (yuck!)
Dump onto a floured board and flatten your dough to about 1 inch thick. Using a biscuit cutter or a cup, cut out rounds of about 2 inches in diameter and plop onto a baking sheet lined with parchment paper. You can place the biscuits relatively close together. If the edges touch, the biscuits easily pull apart.
Brush on some extra milk and sprinkle on some sugar.
Bake for 15-18 minutes.