Southern Pecan Biscuits
Updated: Aug 19, 2020
Biscuits are a way of life in the South. Everyone has a recipe for them and absolutely no one makes them the exact same way. But there are two things that every Southerner can agree on, biscuits are always made with buttermilk, and the more butter, the better.
Biscuits are essential to life. Ok, that may be taking it a little far but their dang good and quick to prepare. I have been making homemade biscuits since I was 15, and during that time, I have discovered that everyone loves a biscuit and they are perfect any time of the day. I also have tried well over a dozen different recipes, and have finally landed on one that is simple and foolproof. These Southern Pecan Biscuits are a new spin on my favorite biscuit recipe.
Southern Pecan Biscuits
Servings: 8 Time: 30 minutes
- 1 cup Pecan Flour
- 1 cup All-Purpose Flour
- 1 TBS. Baking Powder
- 1 tsp. salt
- 6 TBS. COLD Butter, Cubed
- 2 TBS. Butter, Melted
- 1 cup Cold Buttermilk
Pre-heat oven to 425 degrees
Combine all dry ingredients into a medium size mixing bowl
Add cubed butter into dry ingredients, then add buttermilk in slowly and mix until just combined (dough should not be tacky nor crumbly)
Using an ice cream scoop or a 1/4 cup measuring cup, portion out dough and place on a greased cast iron skillet or baking sheet
Be sure that each portion of biscuit dough is touching the one next to it, this will help the biscuit to rise more during baking
Pop in the oven for 20 minutes
Brush with melted butter and return to oven for 5 more minutes
Enjoy hot from the oven with, what else, Butter!
Biscuit Tips & Tricks
- ALWAYS use cold butter, the cold butter steams in the oven and helps to create a flaky biscuit.
- If you have more time, you can freeze your butter and, using a grater, grate the butter into your dry ingredients.
- These biscuits are called drop biscuits because you just drop the dough into the pan. However, this recipe can be rolled out and cut with a biscuit cutter. Simply flour a work surface or use a piece of wax paper to turn your dough out onto. Using a rolling pin, roll dough to one and half inches thick and then use your biscuit cutter, cook time remains the same.
- I personally use salted butter when making my biscuits, it's just my personal preference. However, unsalted butter works just find in this recipe as well.
- You can also replace the all-purpose flour with all pecan flour, this will change the texture slightly and make it a little more crumbly.