Classic Southern Buttermilk Biscuits with Pecan Topping
Fluffy buttermilk biscuits topped with a buttery, crunchy pecan topping for a classic Southern breakfast treat, baked to golden perfection.
Ingredients
Check ingredients as you go.
- Dough
- Topping
Let’s make it
Preheat oven to 220°C (425°F). Line a baking sheet with parchment paper.
Dough
In a large bowl, whisk together sifted flour, baking powder, baking soda, and salt.
Dough
Cut the cold, cubed butter into the flour mixture using a pastry cutter or fingertips until it resembles coarse crumbs with pea-sized pieces.
Dough
Pour buttermilk into the flour mixture and gently stir with a spatula until just combined. Do not overmix; dough will be sticky.
Dough
Turn dough onto a lightly floured surface. Fold the dough over on itself 3-4 times to create layers, then pat into a 20x15 cm (8x6 inch) rectangle about 3 cm (1.25 inch) thick.
Dough
Use a floured 6 cm (2.5 inch) biscuit cutter to cut out biscuits without twisting, pressing straight down. Gather scraps, gently re-pat, and cut remaining biscuits.
Dough
Arrange biscuits on the prepared baking sheet about 2 cm (1 inch) apart for slightly crispier edges or touching for softer sides.
Topping
In a small bowl, mix chopped pecans, brown sugar, and melted butter for the topping until well combined.
Topping
Generously sprinkle pecan topping over each biscuit before baking.
Dough
Bake in the preheated oven for 12 to 15 minutes until biscuits are golden brown and a toothpick inserted in the center comes out clean.
Dough
Remove from oven and let biscuits cool on the pan for 5 minutes before serving warm.
Tips & notes
For fluffier biscuits, handle the dough gently and avoid overmixing. Cold butter and buttermilk are key for the best texture. Use a sharp biscuit cutter and avoid twisting to keep biscuits light.
Saving it for later
Store leftover biscuits in an airtight container at room temperature for up to 2 days or refrigerate for up to 4 days. Reheat as instructed.
Reheating
Reheat biscuits in a preheated oven at 175°C (350°F) for 8-10 minutes until warmed through. Cover loosely with foil to prevent over-browning if needed.
