Description
These Maple Pecan Biscuits are flakey, tender, and infused with warm cinnamon and sweet maple syrup, topped with crunchy pecans and a sparkling sugar crust. Perfect for breakfast or a delightful snack, they combine a crispy golden exterior with a moist, flavorful interior thanks to a precise blend of buttermilk, spices, and nuts.
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 and 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 and Toppings
- 1/2 cup (57 g) pecans
- 2 tablespoons (24 g) coarse sanding sugar
Instructions
- Preheat Your Oven: Set the oven temperature to 400°F (200°C). Preheating ensures a hot environment which helps the biscuits develop a golden, crispy exterior.
- Prepare Your Baking Sheets: Line two baking sheets with parchment paper to prevent sticking and make 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 to blend everything evenly.
- Incorporate the Butter: Add frozen butter chunks to the food processor and pulse until the mixture looks like coarse crumbs; this creates flaky layers in the biscuits.
- Add Wet Ingredients: Pour in the buttermilk and maple syrup, then pulse just enough to combine the dough while keeping it crumbly to avoid overmixing and ensure tender biscuits.
- Fold in Pecans: Remove dough from the processor and gently mix in the pecans using floured hands on a floured surface. Knead lightly just three times to maintain a tender texture.
- Roll Out the Dough: Roll the 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 uniform baking.
- Arrange on Baking Sheets: Place the biscuit squares evenly spaced on the prepared pans to allow proper heat circulation for rising and baking.
- Brush and Sugar: Lightly brush the biscuit tops with heavy cream and sprinkle with coarse sanding sugar to add moisture, crunch, and enhance browning.
- Bake Until Golden: Bake for 12 to 14 minutes or until the biscuits turn a golden brown and emit a warm, inviting aroma. Remove and cool slightly before serving.
Notes
- Ensure the butter is frozen when added to the dry ingredients for flaky biscuit layers.
- Do not overmix the dough to keep the biscuits tender and fluffy.
- Use coarse sanding sugar on top for an extra crunch and a decorative finish.
- Parchment paper helps prevent sticking and makes cleanup easier.
- Serve warm with additional maple syrup or butter for enhanced flavor.
