Southern-Style Buttermilk Biscuits with Pecan and Maple Glaze

Let’s make it

1. 1

   Preheat the oven to 220°C (425°F). Line a baking sheet with parchment paper.

2. 2

   Biscuit Dough

   In a large mixing bowl, whisk together all-purpose flour, baking powder, baking soda, and salt.

3. 3

   Biscuit Dough

   Add the cold, cubed unsalted butter to the flour mixture. Using a pastry cutter or your fingertips, cut the butter into the flour until the mixture resembles coarse crumbs with pea-sized pieces of butter.

4. 4

   Biscuit Dough

   Make a well in the center and pour in the cold buttermilk. Stir gently with a spoon just until the dough comes together; do not overmix to keep biscuits tender.

5. 5

   Biscuit Dough

   Turn the dough out onto a lightly floured surface. Gently fold the dough over itself 3 to 4 times to create layers. Pat the dough to about 2.5 cm (1 inch) thick.

6. 6

   Biscuit Dough

   Use a round biscuit cutter to cut out biscuits and place them on the prepared baking sheet, close but not touching. Gather remaining dough and repeat until all dough is used.

7. 7

   Biscuit Dough

   Bake biscuits in the preheated oven for 12 to 15 minutes or until golden brown on top. Remove from oven and let cool slightly on a rack.

8. 8

   Maple Glaze

   While biscuits bake, prepare the pecan maple glaze. In a small saucepan over low heat, combine maple syrup, brown sugar, and chopped pecans. Stir until sugar dissolves and mixture is heated through but not boiling. Remove from heat and stir in vanilla extract if using.

9. 9

   Maple Glaze

   Brush the warm pecan maple glaze generously over the freshly baked biscuits. Serve warm as a delightful breakfast treat.