These biscuits are gorgeously crunchy with toasty notes of vanilla, pecan, and browned butter.
Browned Butter Vanilla Biscuits
Makes about 14
- 1 cup unsalted butter
- 3½ cups self-rising flour*
- ¼ cup firmly packed light brown sugar
- 1 cup whole buttermilk
- ½ cup toasted pecans, finely chopped
- 2 teaspoons vanilla bean paste or vanilla extract
- 1 large egg, beaten
- Cane syrup, to serve
- In a medium saucepan, melt butter over medium heat. Cook, stirring occasionally, until butter turns a medium-brown color and has a nutty aroma, about 10 minutes. Place butter in a small bowl, and freeze until solid, about 1 hour. Cut butter into cubes.
- Preheat oven to 425°. Line a baking sheet with parchment paper.
- In a large bowl, stir together flour and brown sugar. Using two forks or a pastry blender, cut in cold browned butter until mixture is crumbly. Stir in buttermilk, pecans, and vanilla until a shaggy dough forms.
- Turn out dough onto a lightly floured surface. Pat dough into a rectangle, and cut into fourths. Stack each fourth on top of each other, and pat down into a rectangle again. Repeat process 3 more times.
- Pat or roll dough 1 inch thick. Cut dough into 2-inch squares. Place biscuits 2 inches apart on prepared pan. Freeze until cold, about 10 minutes. Brush with egg.
- Bake until golden brown, 12 to 15 minutes. Drizzle with cane syrup, if desired.
*We used White Lily.