These buttery pecan biscuits won't last long after they come out of the oven.
- Yield: Makes 2 1/2 dozen
Source: Martha Stewart Living, December/January 1998/1999
- 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
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.