Reviews

Add Rating & Review

Back to Cornmeal-Pecan Biscuits

All Reviews for Cornmeal-Pecan Biscuits

  • of Reviews

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest

Gallery

Recipe Summary

Yield: Makes 2 1/2 dozen

Ingredients

Ingredient Checklist

1/2 cup whole pecans

8 tablespoons (1 stick) unsalted butter

1 cup sugar

1 large egg

1 teaspoon pure vanilla extract

1 1/4 cups all-purpose flour

1/2 cup yellow cornmeal

1 teaspoon baking powder

1/4 teaspoon salt

1 teaspoon ground cinnamon

2 tablespoons packed dark-brown sugar

1 large egg white, lightly beaten with 1 tablespoon water

Gallery

Recipe Summary

Yield: Makes 2 1/2 dozen

Recipe Summary

Yield: Makes 2 1/2 dozen

Recipe Summary

Yield: Makes 2 1/2 dozen

Yield: Makes 2 1/2 dozen

Makes 2 1/2 dozen

Ingredients

Ingredients

  • 1/2 cup whole pecans
  • 8 tablespoons (1 stick) unsalted butter
  • 1 cup sugar
  • 1 large egg
  • 1 teaspoon pure vanilla extract
  • 1 1/4 cups all-purpose flour
  • 1/2 cup yellow cornmeal
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 2 tablespoons packed dark-brown sugar
  • 1 large egg white, lightly beaten with 1 tablespoon water

Directions

Heat oven to 400 degrees. Place the pecans on a baking sheet. Toast in oven until golden and fragrant, 8 to 10 minutes. Let pecans cool.

In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar on medium speed until light and fluffy, 2 to 4 minutes. Add egg and vanilla; incorporate.

In a medium bowl, whisk together flour, cornmeal, baking powder, and salt. On low speed, add flour mixture to butter mixture. Mix until combined, about 30 seconds.

Transfer dough to a clean work surface, and divide into four equal portions. Place one portion between two 12-inch-square pieces of parchment. Roll out dough to a 3 1/2-by-9-inch rectangle. Repeat with the remaining 3 portions dough. Transfer to baking sheets; chill at least 10 minutes.

In the bowl of food processor, process pecans, cinnamon, and brown sugar until nuts have been finely chopped, 12 to 15 seconds. Transfer mixture to a medium bowl.

Remove top pieces of parchment from dough. Brush one lightly with egg white; sprinkle 1/4 cup pecan mixture over top. Brush second rectangle lightly with egg wash. Invert second rectangle over first; remove parchment on top. Repeat layering process, leaving top rectangle uncoated. Trim to a 3 1/4-by-8 1/2-inch brick. Wrap; chill overnight.

Heat oven to 350 degrees. Line two baking sheets with parchment. Cut the brick into 1/4-inch-thick rectangles; place rectangles on baking sheets, spaced 2 1/2 inches apart.

Bake biscuits until light golden, 12 to 15 minutes. Transfer to a wire rack to cool. Bake or freeze remaining dough. Store in an airtight container up to 2 weeks.

Reviews

Add Rating & Review

Reviews

Add Rating & Review

Add Rating & Review

All Reviews for Cornmeal-Pecan Biscuits

  • of Reviews

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest

All Reviews for Cornmeal-Pecan Biscuits

  • of Reviews

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest