Sweetened with honey and flecked with toasted nuts, these honey nut biscuits are all-butter, flaky, Southern-style biscuits that are perfect for breakfast or brunch. Serve with additional butter and honey.
Total Time:50 minutes
3 cups (390 gm) all-purpose flour
2–1/2 teaspoons (11 gm) baking powder
1 teaspoon salt
10 tablespoons (140 gm) cold, unsalted butter, chopped into large chunks
1 cup (95 gm) pecans, finely chopped
1 cup (240 mL) cold milk (I use whole or 2%)
1/4 cup (60 mL) honey
2 tablespoons melted butter
Additional pecans for sprinkling on the biscuits, if desired.
Preheat the oven to 415 degrees. Prepare a baking pan by lining it with a sheet of parchment paper.
Combine the flour, baking powder, and salt in a medium sized bowl. Using a pastry cutter or the backs of two forks, cut the butter into the dry ingredients until there are pea-sized clumps throughout. Toss in the pecans.
In a small bowl or measuring cup, combine the milk and honey, stirring until well mixed. Add this to the flour and butter mixture and fold gently just until all of the flour has been moistened. Do not overwork the dough.
Dump the dough out on to a floured surface and pat the dough out until it’s about 1″ thick rectangle. Working quickly, fold the dough in thirds, as you would a letter. Rotate the dough 90 degrees and repeat the folding process. Rotate the dough 90 degrees once more and repeat the folding process. Gently pat out the dough to 1” thick. Use a 2″ round biscuit cutter to cut out biscuit rounds and place them on the prepared baking sheet. Gather dough scraps and gently pat them together to form another 1″ thick flat of dough and continue cutting out biscuits. Take care to not overwork your dough, as this can yield tough biscuits.
Brush the tops of the biscuits with the melted butter and sprinkle with additional chopped pecans, if desired.
Bake in the preheated oven for 12-14 minutes or until the edges and tops of the biscuits are adequately golden. Serve buttered with additional honey, if desired.
Be sure to use very cold butter and milk. Butter and milk that is not cold enough can prevent your biscuits from rising well.
Do not overwork your dough at any phase of the preparation.
The folding of the dough helps to create flaky layers within the biscuit, but is not necessary if you don’t care about this.
For flakiest layers, use a sharp biscuit cutters and push straight down into the dough. Refrain from twisting the cutter as you insert it into the dough as this can cause the edges to seal off and keep from rising well.
You can substitute walnuts, almonds, or another preferred variety of nut for this recipe, if desired.
You can substitute additional melted butter with heavy cream or milk.
To reheat biscuits, toast in a toaster oven until fragrant.