If you’re looking for a scrumptious treat, these maple pecan biscuits are a wonderful choice. With a lovely buttery flavor, they blend the warmth of maple syrup and the crunch of pecans, making them perfect for any occasion.
This recipe addresses the difficulty in achieving tender, flaky texture, clear visual baking cues, and offers suggestions for ingredient alternatives and serving ideas with Maple Pecan Biscuits.
I remember one hectic morning when unexpected guests arrived, and I had only a short time to whip up something tasty. These biscuits resolved my time crunch while also impressing everyone with their great taste and texture. They’re always a hit, especially during cooler months!
This recipe works because it combines straightforward ingredients and quick steps that result in a soft and flaky biscuit. You can have them ready in about 20 minutes, making them a fantastic option for breakfast or snacks.
If you want to try another tasty flour-based treat, check out my recipe for strawberry biscuits.
Table of contents
Dietary Considerations
- This recipe is not gluten-free due to the use of all-purpose flour as a primary ingredient.
- The recipe contains butter and heavy cream, so it is unsuitable for vegan diets.
- This recipe does not meet keto or low-carb diets because of flour and brown sugar contents.
- The recipe is vegetarian since it does not include any meat or animal-derived gelatin products.
- The recipe contains pecans, so it is not appropriate for nut-free diets.
Why You Will Love This Recipe
- Wholesome Ingredients , This recipe features all-natural, quality components like real maple syrup and fresh pecans. These additions create a warm, inviting flavor that resonates with comforting seasonal vibes.
- Flaky Texture , Using frozen butter keeps the biscuits wonderfully flaky. The cold butter integrates less fully into the dough, creating light layers that burst with tenderness in each bite.
- Make-Ahead Convenience , These biscuits can be prepped hours in advance. You can make the dough, shape it, and store it in the fridge until you’re ready to bake, making them great for festive brunches.
- Seasonal Enjoyment , The warm notes of cinnamon and maple evoke feelings of cozy gatherings and chilly mornings, making these biscuits a delightful treat during fall and winter months.
How to Make Maple Pecan Biscuits
- Prep Time: 8 minutes
- Cool Time:
- Cook Time: 12 minutes
- Total Time: 20 minutes
- Yield: 24 1x
- Category: Baking
- Method: Baking
- Diet: Vegetarian
Description
Delicious Maple Pecan Biscuits with a flaky texture and rich maple flavor, perfect for breakfast or brunch.
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
- 1/2 cup (113 g) frozen unsalted butter, cut into chunks
- 1/2 cup (120 ml) buttermilk
- 1/2 cup (120 ml) maple syrup
- 1/2 cup (57 g) pecans
- 3 tablespoons (45 ml) heavy cream
- 2 tablespoons (24 g) coarse sanding sugar
Instructions
- Step 1: 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.
- Step 2: Prepare Your Baking Sheets: Line two baking sheets with parchment paper to prevent sticking and simplify cleanup.
- Step 3: 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.
- Step 4: 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.
- Step 5: 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.
- Step 6: 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.
- Step 7: 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.
- Step 8: 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.
- Step 9: Arrange on Baking Sheets: Place cut biscuits evenly spaced on the prepared baking sheets, allowing heat circulation for proper rising and baking.
- Step 10: Brush and Sugar: Brush biscuit tops with heavy cream, then sprinkle with coarse sanding sugar to add moisture, crunch, and enhance browning.
- Step 11: 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
- Store biscuits in an airtight container at room temperature for up to 2 days to maintain tenderness and texture.
- Place biscuits in an airtight container in the refrigerator for up to 7 days to prevent moisture loss and prolong freshness.
- Wrap biscuits individually in plastic wrap or aluminum foil, store in a freezer bag for up to 3 months. Thaw at room temperature before serving.
- Avoid overmixing the dough after adding buttermilk and maple syrup; pulse just until crumbly (about 15 seconds) to keep biscuits light.
- If biscuits brown too quickly during baking, tent with foil 10 minutes in to allow even cooking without burning.
- Keep hands well-floured (about 2 tablespoons) when handling dough to prevent stickiness.
- Cut biscuits uniformly using a 3-inch square cutter or sharp knife for even baking and consistent size.
- Brushing with heavy cream and sprinkling coarse sanding sugar before baking promotes a golden crust and crunchy topping.
- Serve with fresh fruit salad or yogurt for a light morning option.
- Pair with scrambled eggs or turkey sausage for a heartier breakfast.
- Use for breakfast sandwiches or on brunch boards with assorted cheeses.
- Accompany with mixed greens or as a side to soups for lunch or dinner.
- Top with honey, whipped cream, additional maple syrup, or a fruit compote for added sweetness.
Nutrition
- Calories: Not provided
- Sugar: Not provided
- Sodium: Not provided
- Fat: Not provided
- Saturated Fat: Not provided
- Unsaturated Fat: Not provided
- Trans Fat: Not provided
- Carbohydrates: Not provided
- Fiber: Not provided
- Protein: Not provided
- Cholesterol: Not provided
Ingredient Notes
- All-purpose flour: Use a high-quality all-purpose flour for great structure. It helps absorb moisture so your biscuits rise nicely.
- Maple syrup: Opt for pure maple syrup, not the pancake kind. It adds a rich, natural sweetness that elevates the overall flavor.
- Pecans: Choose fresh, toasted pecans for a crunch that brings out their nutty flavor. A quick toast will enhance their richness.
- Baking powder: Look for a fresh baking powder to ensure your biscuits rise well and have that fluffy texture. Old baking powder can lead to density.
- Butter: Go with unsalted, good-quality butter for the best flavor. Cold butter helps create flaky layers when baking, so don’t forget to chill it.
- Heavy cream: This adds a luxurious, buttery richness to your biscuits. If you’re in a pinch, milk works but might not be as rich.
- Brown sugar: Light or dark brown sugar adds moisture and a hint of caramel flavor, which deepens the biscuit’s overall taste.
Recipe Tips
- If your biscuits are dense, don’t overmix the dough; combine until just crumbly, about 15 seconds after adding buttermilk and syrup.
- When biscuits brown too quickly, tent them with foil 10 minutes into baking to protect from direct heat and allow even cooking.
- If your biscuits are too sticky, keep your hands floured; use about 2 tablespoons of flour on your hands while handling the dough.
- For uneven size, cut your biscuits using a 3-inch square cutter and ensure each piece is uniform for consistent baking.
- If tops aren’t golden enough, brush with heavy cream before baking and then sprinkle with 2 tablespoons of coarse sanding sugar for added color.
Serving Suggestions
Serve with a fresh fruit salad or yogurt for a delightful morning option. Enjoy alongside scrambled eggs or turkey sausage for a heartier meal.
Use to make breakfast sandwiches or brunch boards featuring assorted cheeses. Add to lunches with mixed greens or as a side for soups.
Top with honey or a dollop of whipped cream for added sweetness. Drizzle with additional maple syrup or a fruit compote for a flavor boost.
Recipe variations
- You can use toasted walnuts instead of pecans to add a different crunch and nutty taste in your maple pecan biscuits for a slight variation in texture and flavor.
- Add ground nutmeg or allspice at ½ teaspoon to the dough mix alongside cinnamon for a spiced twist that deepens the warm autumnal notes of the maple pecan biscuits.
- Either buttermilk or plain yogurt can replace liquid in the dough, keeping the biscuits tender but offering a slightly different tang in the maple pecan biscuits.
- If scaling the recipe, double all ingredients for 48 biscuits and bake them on three sheets, adjusting baking time to 14-16 minutes for even golden crust and texture. This joins my Cinnamon Sugar Swim Biscuits in our weekly rotation.
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How to Store?
To keep your maple pecan biscuits fresh and delicious, follow these storage tips:
Room Temperature: Place maple pecan biscuits in an airtight container at room temperature up to 2 days to maintain tenderness and texture.
Refrigeration: Store biscuits in an airtight container in the refrigerator up to 7 days, preventing moisture loss and delaying staleness.
Freezing: Wrap biscuits individually in plastic wrap or aluminum foil, store in a freezer bag up to 3 months. Thaw at room temperature.
Other Recipes You’ll Love
- Toasted Coconut Marshmallows
- Puff Pastry Apple Rosettes
- Rhubarb and Strawberry Tart Recipe
- Chocolate Peanut Clusters
If you enjoyed this Maple Pecan Biscuits or any other recipe on my blog, please leave a ⭐ star rating and let me know how it went in the comments below. I appreciate taking time to read about this recipe, thank you!
