Description
Delight in the perfect balance of sweetness and warmth with these Maple Pecan Biscuits. Flaky, tender, and infused with the rich flavors of cinnamon and maple syrup, these biscuits are enhanced by crunchy pecans and a golden sugar topping—ideal for breakfast, brunch, or a comforting snack.
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 (113 g) frozen unsalted butter, cut into chunks
- 1/2 cup (120 ml) buttermilk
- 1/2 cup (120 ml) maple syrup
- 3 tablespoons (45 ml) heavy cream
Add-ins
- 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 a hot environment for crisp, golden biscuits.
- Prepare Your Baking Sheets: Line two baking sheets with parchment paper to prevent sticking and simplify cleanup.
- Mix Dry Ingredients: Combine flour, sugar, cinnamon, baking powder, baking soda, and salt in a large food processor. Pulse 10–12 times until uniformly mixed.
- Incorporate the Butter: Add frozen butter chunks to the processor. Pulse until the texture resembles coarse crumbs, critical for flaky biscuit layers.
- Add Wet Ingredients: Pour buttermilk and maple syrup into the mixture. Pulse just until the dough comes together but remains crumbly—overmixing can toughen the biscuits.
- Fold in Pecans: Transfer dough out and, on a floured surface with floured hands, gently fold in the pecans. Knead lightly 3 times to avoid toughening.
- Roll Out the Dough: Roll dough to about 1/2 inch (1.25 cm) thickness on a floured surface, keeping hands and surface floured to prevent sticking.
- Cut the Biscuits: Using a sharp knife or square cutter, cut the dough into 3-inch (7.6 cm) squares for even baking.
- Arrange on Baking Sheets: Place biscuits spaced evenly on the prepared sheets to allow proper heat circulation for rising and baking.
- Brush and Sugar: Brush tops of biscuits with heavy cream, then sprinkle with coarse sanding sugar to add moisture, crunch, and promote browning.
- Bake Until Golden: Bake for 12 to 14 minutes until golden brown and aromatic, indicating perfectly baked biscuits.
Notes
- Use frozen butter chunks to help create flaky biscuit layers.
- Do not overmix the dough to avoid tough biscuits.
- Keep the work surface and hands floured to prevent sticking while rolling and cutting.
- Coarse sanding sugar adds a pleasant crunch and attractive browning.
- These biscuits are best enjoyed fresh but can be stored in an airtight container for 2 days and reheated gently.
