Cherry Pecan Cream Biscuits


Sunday morning breakfast baking is so relaxing and cozy. We have had a ton of summer storms and rain lately which has cooled things down but added unseasonable humidity to the mix, the combination of which has confined us inside much more than usual. Instead of being in a hurry to get the morning started like I usually am on the weekends (bless poor Fiance’s heart), I have been dragging a bit. The side effect is many more morning cooking sessions. 

These biscuits are right at the intersection of a scone and a biscuit. I made these as drop biscuits, without rolling them out and cutting them with biscuit cutters. The biscuits hold their shape just fine without the manipulation into perfect circles, plus they are perfectly studded with fresh cherries and pecans, so they would not look uniform in any event. 

I started this recipe with one cup of cherries, washed and gorgeous: 


And ended up with about 1/4 cup of chopped cherries left over. I muddled the extra cherries and topped with champagne for a cherry mimosa to go with out biscuits. 


I also dipped the biscuits in butter…twice. This wasn’t a mistake. If you’re having a luxurious cream biscuit, serve it piping hot and butter drenched. That’s what I always say. Well, that’s what I’ll start saying now, because they’re very good. 


Cherry Pecan Cream Biscuits
Makes 10 medium-large biscuits

You will need:
  • 3/4 cup fresh cherries, washed and pitted
  • 2/3 cup toasted pecans, coarsely chopped
  • 3 tbsp. butter
  • 2 cups all purpose flour
  • 1 tbsp. baking powder
  • 1 1/2 tbsp. sugar
  • 1 1/2 cups heavy cream 
  • 1/2 tsp. vanilla
Method:
  • Preheat oven to 425 and line a baking sheet with parchment paper. 
  • In a large bowl (or Kitchenaid), stir together flour, baking powder, sugar, and salt. 
  • Gradually fold in vanilla and 1 cup of the cream and stir/knead that dough until it becomes manageable and soft. Add in the rest of the cream (up to 1/2 cup) gradually, if needed. 
  • Very gently fold in cherries and toasted pecans. 
    • I also baked one without the cherries and pecans, just to make sure that the consistency was correct. My test biscuit looked great and had the right dense, slightly flake texture, so I proceeded to add the cherries and pecans: 
  • You can either roll your dough out onto a floured surface and use biscuit cutters to create uniform pastries, or you can shape them with your hands. I used my hands and make about ten biscuits. 
  • Melt the butter in the microwave. Dip the tops of the biscuits in butter. 
  • Bake for 12-15 minutes, until biscuits are golden brown, and serve immediately. I dipped them again in the remaining butter right before plating them. 
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