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Thank you again, Christina, for this tasty recipe! I know what I’m making for tonight.
For some delicious bread accompaniment to your favorite soup, try these Maple Pecan Biscuits!
Hey Friends! Christina from FoodApparel.com checking in. I hope that you are enjoying the brisk Fall weather as of late! I like an excuse to put on some tall boots and a sweater. And on other days still be able to wear a T-shirt. It’s nice. I just wish it could stay like this forever!
So, remember that Vegetarian Crockpot Chili I shared a little while back? Well, I have the perfect recipe to accompany it – these Maple Pecan Biscuits.
Yes, folks, they are as good as they sound. They are just a hint of sweet, nutty, and oh so flaky and buttery! They literally melt in your mouth.
I love eating them with any kind of soup, stew, or chili. And they also are FABULOUS as an accompaniment to breakfast (my favorite meal of the day!).
So, if you are needing a little warm to make your soul cozy, make sure the try these biscuits…..stat! (Are people even saying ‘stat’ anymore? I feel like I need to brush up on my urban dictionary lingo…..)
- 1 3/4 cup unbleached all-purpose flour
- 3/4 cup pecan halves, ground with chunks no bigger than a sunflower seed
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- pinch of baking soda
- 8 tablespoons cold unsalted butter, divided
- 3/4 cup buttermilk
- 3 tablespoons maple syrup
- Preheat oven to 425.
- Mix flour, pecan, powder, soda, and salt.
- Using a pastry blender, fork, or fingers blend in 6 tablespoons of cold butter until the dough is a shaggy mess.
- Pour in buttermilk and syrup until combined.
- Knead on a flour surface 3-4 times.
- Cut into squares.
- Melt the last 2 tablespoons of butter and brush on bottom of skillet.
- Place biscuits on skillet and brush with remaining butter.
- Bake for 13-15 minutes.
Come join the fun! Join me for more drool-worthy eats!