Caramel Pecan Biscuit Bake-Just a few minutes to prepare, a biscuit base topped with a caramel pecan topping and a cream cheese icing!
Did you know that September is National Biscuit Month? Neither did I. But that’s probably because in my house, every month, week, day, could be considered a biscuit holiday. Seriously. Biscuits aren’t just breakfast food. I can make up a big batch of biscuits for a meal then the next day find a kid (or 3) having one as an after school snack with some jelly. Or making a biscuit sandwich with some ham and cheese.
I serve biscuits with anything and everything.
When you want a bread with your meal, biscuits take just a few minutes to throw together and they are always good.
The best biscuits start out with just 3 simple ingredients. White Lily Self Rising Flour, vegetable shortening and buttermilk. That’s it. The key is to not overwork your dough. Over kneading leads to hockey pucks instead of light and fluffy, mouth watering biscuits. And yes, I’ve made a few biscuits that could have been used for baseball practice. So hard in fact, that we would use them for practice pitching. Throwing them in the woods, aiming for the trees. The saddest part-they were so hard, they wouldn’t even break when they hit the trees. Luckily, I’ve come a long way since those first biscuits. (and if you do look at those biscuits, ignore the horrible photography, I need to remember to take new photos one of these days.)
As part of White Lily’s #SavetheBiscuit campaign, I knew I’d have no trouble coming up with something sweet. I was thinking along the lines of a coffee cake, or a cinnamon sugar topped biscuit, or scones. (All of these will be happening soon. I promise I’ll share the recipes as soon as I make them.) Looking for the perfect inspiration, I came across this recipe for a Caramel Pecan Biscuit Bake from White Lily.
It only took 5 minutes to put together, then 17 minutes baking. The hardest part was the waiting. For it to cool off a bit before eating. Every bite was sweet and caramelly, with the lightness of the perfect biscuit as the base. I can tell you, this is our new go to, want something sweet for breakfast treat.
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recipe adapted from White Lily
for the topping
- 1/2 cup butter, melted
- 1/2 cup brown sugar
- 1/2 cup maple syrup
- 1/2 cup pecans, coarsely chopped
- 1 teaspoon ground cinnamon
for the dough
- 2 cups White Lily Self Rising Flour
- 1/4 cup vegetable shortening
- 2/3 cup buttermilk
for the icing
- 2 ounces cream cheese
- 1 tablespoon powdered sugar
- dash vanilla extract
- Combine all topping ingredients and set aside.
- Using a pastry blender, cut shortening into flour. Stir in buttermilk, just until all dry ingredients are incorporated into dough.
- Gently press dough into a lightly greased 8x8 inch baking dish.
- Stir topping and then pour topping over top of dough.
- Bake in a preheated 400 degree oven for 15-18 minutes, until dough rises and topping has caramelized. Remove form oven and let cool for 10 minutes.
- Prepare icing. place cream cheese in a microwave safe dish and heat for 20-30 seconds on high. Remove from microwave and stir in powdered sugar and vanilla until no lumps remain.
- Drizzle icing over cake just before serving.
To create a thin drizzle with the icing, place icing in a small plastic bag, pushing icing into one corner. Cut a small edge off the corner of the bag, then gently squeeze icing from bag, through the hole, over cake to drizzle.
recipe source ChocolateChocolateandmore.com
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I’m an ambassador for White Lily Flour and was compensated for this post. All opinions are my own. I wouldn’t share this with you if I didn’t really love it.