Ingredients:
4 cups all-purpose flour
2 t. salt
4 t. baking powder
1/3 c. brown sugar
1/2 cup coarsely chopped pecans
1 c. cold butter (unsalted)
~2 c. whipping cream (scant)
Preheat the oven to 425 F.
Mix the dry ingredients, including the pecans using a stand mixer. With the mixer running, add the butter in 1/2 inch pieces and continue mixing until it resembles cornmeal. Add the cream and mix until just combined.
Working with half the dough at a time, knead gently for 2 minutes or so, using just your hands and folding inward--do not flatten on the counter or knead too firmly. Roll out the dough about 1 inch thick and cut into desired shapes. When you cut the dough, it should have layers butter and flour that are visible. Place on a lightly greased cookie sheet and bake for 12-16 minutes--until slightly brown and puffed.
If you want them to be shiny, you can brush with cream or butter before baking.
Tips for great biscuits:
- Don't overwork the dough, unless you want hockey pucks.
- Make sure to get them into the oven as quickly as possible after you have kneaded and rolled; the rising agent is activated by moisture so delay can deflate.
- Don't try to make low fat biscuits. Just take a couple extra laps or something.
