Buttermilk Raisin Cinnamon Pecan Biscuits

Southern Breakfast Biscuits

These little numbers are a cross between a biscuit and coffee cake. Perfect with a cup of coffee on a dreary Sunday morning when you’re thinking it might be better to just stay in bed all day.

Southern Breakfast Biscuits

I made half of the recipe for two of us to have on a Sunday. They come together incredibly fast. To keep it simple and minimize the dishes used I shaped the dough into a rectangle and cut it into fours instead of using a biscuit cutter. This also meant I didn’t have to fuss with re-rolling any dough scraps.

Southern Breakfast Biscuits

The biscuits are best served warm on the day they are baked for optimal fluffiness. I added raisins and pecans but you can swap out your favorite nut or chocolate chips. Make sure to read my book review on Southern Biscuits.

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Buttermilk Raisin Cinnamon Pecan Biscuits

20 biscuits

Buttermilk Raisin Cinnamon Pecan Biscuits

Ingredients

2 1/2 cups self rising flour

1/2 tsp cinnamon

1/2 cup chilled butter, cut into 1/4 inch cubes.

1/2 cup raisins

1/2 cup chopped pecans

1 1/2 cups buttermilk, divided

Icing (1/2 cup icing sugar + 2 tbs milk)

Instructions

  1. Preheat the oven to 450 F/230 C use any baking pan you like (the book goes into more detail about which kind of trays result in different softness).
  2. In a medium sized bowl whisk 2 1/4 cups of the flour and cinnamon. Set aside the last 1/4 cup of flour. Scatter the butter and rub with your fingers or a pastry cutter until the mixture is crumbly. Don't take longer than 5 minutes with this or the butter will become too soft.
  3. Mix in the raisins and pecans. Make a well into the center and pour 1 1/4 cups of the buttermilk in the center and stir with a rubber spatula. Mix until slightly sticky.
  4. If there is still flour on the bottom add a few tablespoons of the reserved buttermilk. Sprinkle a clean surface with the reserved flour. Fold the dough in half and pat down to 1/2 inch thick. Fold twice more using a little more flour if necessary.
  5. Use a biscuit cutter, cut into squares or shape by hand. Bake for 12-14 minutes rotating half way through.
  6. Once the biscuits are done drizzle with the icing and serve right away.

Notes

adapted from Southern Biscuits

http://www.americancupcakeabroad.com/other-desserts/buttermilk-raisin-cinnamon-pecan-biscuits

 

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2 Comments

  1. Baked goods for breakfast are always such a treat! These look lovely!

  2. I’m digging these as we have many dreary Sunday mornings here in Oregon. Except maybe with dried cranberries.

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