Butterscotch-Pecan Biscuits

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Source: Omnomicon Makes


Butterscotch-Pecan Biscuits
adapted from Worcester County Homemakers Cook Book (1961, Home Department Advisory Council, Worcester County Extension Service, Worcester, Mass.)

1 stick butter, sliced into 2 tsp (2/3 tbsp) bits
2 cups flour (248g)
1 tbsp baking powder
1 tsp salt
1/3 c cold chopped butter (5 1/3 tbsp)
3/4 c milk
1/2 c packed brown sugar (50g)
36 whole pecan halves (1 c)

Drop 2 tsp butter in each cup of a muffin pan and put into oven as it preheats to 425o. Keep checking as you work on the biscuits, and pull out as soon as it is *just* barely melted; do not let it bubble.

Pulse flour, baking powder and salt in food processor real quick in lieu of the traditional sifting. If traditional, poor, cheap or have a tiny kitchen, sift into bowl. Cut/pulse in the 1/3 c butter, and once you have coarse pebbles, add milk, work into a ball, and turn onto a floured board. Knead 10-12 times, roll out and cut 12 circles-cum-biscuits (see wine glass notes above).

Your butter should be melted by now, so measure 2 tsp brown sugar into each cup and stir with a chopstick. Plop a biscuit atop each cup, bake 15 minutes.

Flip onto a cutting board covered with parchment immediately upon removal from the oven. Let cool and just try to resist.