Description
Delicious Maple Pecan Biscuits with a flaky texture and rich maple flavor, perfect for breakfast or brunch.
Ingredients
Scale
- 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