Description
These Maple Pecan Biscuits are flaky, tender, and bursting with sweet maple flavor complemented by crunchy pecans. Perfect for breakfast or a cozy snack, they combine the warmth of cinnamon with the richness of buttermilk and the subtle crunch of sanding sugar on top for a delightful texture and taste.
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
Wet Ingredients
- 1/2 cup (120 ml) buttermilk
- 1/2 cup (120 ml) maple syrup
- 3 tablespoons (45 ml) heavy cream
Additional
- 1/2 cup (113 g) frozen unsalted butter, cut into chunks
- 1/2 cup (57 g) pecans
- 2 tablespoons (24 g) coarse sanding sugar
Instructions
- Preheat Your Oven: Preheat the oven to 400°F (200°C) to ensure the biscuits bake evenly and develop a golden, crispy exterior.
- Prepare Your Baking Sheets: Line two baking sheets with parchment paper which prevents sticking and makes cleanup easier.
- Mix Dry Ingredients: In a large food processor, combine the flour, sugar, cinnamon, baking powder, baking soda, and salt. Pulse 10–12 times until evenly mixed.
- Incorporate the Butter: Add frozen butter chunks to the food processor and pulse until the mixture resembles coarse crumbs. This step is crucial for flaky biscuit layers.
- Add Wet Ingredients: Pour the buttermilk and maple syrup into the food processor. Pulse just until the dough comes together but remains crumbly, avoiding overmixing to maintain tenderness.
- Fold in Pecans: Remove dough from the processor and gently mix in the pecans with floured hands on a floured surface. Knead lightly 3 times to combine without toughening the dough.
- Roll Out the Dough: Using a lightly floured surface and hands, roll the dough gently and quickly to about 1/2 inch (1.25 cm) thickness, taking care not to stick.
- Cut the Biscuits: Cut the dough into 3-inch (7.6 cm) squares using a sharp knife or cutter for uniform baking.
- Arrange on Baking Sheets: Place the cut biscuits evenly spaced on the prepared sheets allowing heat circulation for proper rising and baking.
- Brush and Sprinkle: Brush the tops of the biscuits lightly with heavy cream and sprinkle with coarse sanding sugar for a crunchy, sweet crust.
- Bake: Bake the biscuits in the preheated oven for about 15–18 minutes or until golden brown on top and cooked through.
- Cool and Serve: Remove the baking sheets from oven; let the biscuits cool slightly before serving to allow flavors to meld and to avoid burning on biting.
Notes
- Use frozen butter for the best flaky biscuit texture.
- Do not overmix the dough to keep biscuits tender and flaky.
- Coarse sanding sugar adds a nice crunch and sweetness to the biscuit tops.
- Can substitute pecans with walnuts or omit nuts for nut-free version.
- Biscuits are best enjoyed fresh but can be stored in an airtight container for up to 2 days.
