Description
These Maple Pecan Biscuits are tender, flaky, and infused with warm cinnamon and rich maple syrup flavors. Perfect for breakfast or a sweet snack, they combine the crunch of toasted pecans with a golden, sugar-crisped exterior for an irresistible treat.
Ingredients
Scale
Dry Ingredients
- 2 1/2 cups (312.5 g) all-purpose flour
- 3 tablespoons (37.5 g) sugar
- 1 teaspoon (2.6 g) cinnamon
- 1 tablespoon (15 g) baking powder
- 1/2 teaspoon (2.5 g) baking soda
- 1/2 teaspoon (3 g) salt
Butter
- 1/2 cup (113 g) frozen unsalted butter, cut into chunks
Wet Ingredients
- 1/2 cup (120 ml) buttermilk
- 1/2 cup (120 ml) maple syrup
Add-ins and Toppings
- 1/2 cup (57 g) pecans
- 3 tablespoons (45 ml) heavy cream
- 2 tablespoons (24 g) coarse sanding sugar
Instructions
- Preheat Your Oven: Set the oven temperature to 400°F (200°C). Preheating is essential to achieve a golden finish on your biscuits, giving the crispy exterior desired.
- Prepare Your Baking Sheets: Line two baking sheets with parchment paper to prevent sticking and simplify cleanup.
- Mix Dry Ingredients: In a large food processor, add the flour, sugar, cinnamon, baking powder, baking soda, and salt. Pulse 10–12 times to combine evenly.
- Incorporate the Butter: Add frozen butter chunks to the food processor. Pulse until the mixture resembles coarse crumbs; this texture is crucial for creating flaky layers in the biscuits.
- Add Wet Ingredients: Pour in the buttermilk and maple syrup. Pulse just until the dough is combined but still crumbly. Avoid overmixing to ensure tender, fluffy biscuits.
- Fold in Pecans: Remove dough from the food processor. Using floured hands on a floured surface, gently mix in the pecans. Knead the dough lightly just 3 times to combine without toughening it.
- Roll Out the Dough: Roll out dough gently and quickly to about 1/2 inch (1.25 cm) thickness on a floured surface. Keep hands and surface floured to prevent sticking.
- Cut the Biscuits: Cut dough into 3-inch (7.6 cm) squares using a sharp knife or square cutter to ensure uniform size for even baking.
- Arrange on Baking Sheets: Place cut biscuits evenly spaced on the prepared baking sheets, allowing heat circulation for proper rising and baking.
- Brush and Sugar: Brush biscuit tops with heavy cream, then sprinkle with coarse sanding sugar to add moisture, crunch, and enhance browning.
- Bake Until Golden: Bake for 12 to 14 minutes or until biscuits turn a lovely golden brown. You can tell they are ready when a warm, inviting aroma fills your kitchen.
Notes
- Keep the butter frozen or very cold to ensure flaky biscuit layers.
- Do not overmix the dough; it should remain crumbly before folding in pecans.
- Use coarse sanding sugar for added texture and appealing biscuit tops.
- For best results, serve biscuits warm with extra maple syrup or butter.
- You can substitute buttermilk with milk plus 1 tablespoon vinegar or lemon juice if needed.
