This is a classic butter-based biscuit recipe with nuts added and made just a little sweeter than most. It works marvelously well with a soup and for breakfast served with your favorite jam. Don’t worry about leftovers; they’ll disappear before the day is done.


3 1/2 cups all-purpose flour
1/3 cup sugar
1 tablespoon baking powder
3/4 teaspoon baking soda
1/4 teaspoon salt
8 tablespoons cold butter cut in pieces
1 1/3 cups buttermilk
2/3 cup chopped pecans (or walnuts)
1/2 teaspoon cinnamon (optional)

Preheat the oven to 425 degrees.

1. In a large bowl, combine the flour, sugar, baking powder, baking soda, and salt.
2. Using a pastry blender or 2 knives, cut in the butter until the mixture forms coarse pieces.
3. Add buttermilk, nuts, and optional cinnamon and stir the mixture with a fork until most of the dry ingredients have been moistened. Turn the ingredients onto the counter and knead and fold until the dough is formed. Do not knead longer than necessary.
4. Roll or pat the dough to about 3/4-inch thickness and cut with a biscuit cutter. Place the biscuits on a greased baking sheet with the edges touching.
5. Bake for about 14 minutes or until the tops are just golden brown and biscuits sound hollow when gently tapped. Serve warm.

This recipe makes 10 to 12 biscuits. 

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