Pecan Freezer Biscuits

Pecan Freezer Biscuits

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About this recipe: These are the ultimate standby: the dough is made ahead and kept in the freezer until you want to bake.

Lynn Lewis and Joachim Wahnschaffe

Serves: 36 

  • 220 g (1¾ cups) plain flour
  • ½ teaspoon ground cinnamon
  • 1/4 teaspoon baking soda
  • 60 g (¼ cup) soft butter
  • 140 g (2/3 cup) white sugar
  • 85 g (⅓ cup) light brown sugar
  • 1 large egg
  • 1 teaspoon vanilla essence
  • 90 g (⅓ cup) light sour cream
  • 40 g (⅓ cup) chopped pecans, toasted

Prep:20min  ›  Cook:10min  ›  Extra time:2hr chilling  ›  Ready in:2hr30min 

  1. Sift together the flour, cinnamon, baking soda and a pinch of salt.
  2. With electric beaters, beat the butter and sugars on high speed in a large bowl until mixture is fluffy and pale, about 4 minutes. Add the egg and vanilla essence; beat until well combined. Stir in the flour mixture with a wooden spoon; add the sour cream and pecans.
  3. Tear off 50-cm sheet of cling wrap and sprinkle lightly with flour. Transfer dough to cling wrap and shape into a log 38 cm in length. Roll the log tightly in the cling wrap and refrigerate until firm, about 2 hours. (Alternatively, wrap the dough in heavy-duty aluminium foil and freeze for up to 1 month.)
  4. Preheat oven to 190°C. Slice the dough into rounds about 3 mm thick to make 72 biscuits. Place 1 cm apart on ungreased baking trays.
  5. Bake until crisp and golden brown around the edges, about 8 minutes, taking care not to overbake. (If you're using frozen dough, increase the baking time to 10 minutes.) Transfer the biscuits to wire racks to cool completely. Store in airtight containers.

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