Buttery Pecan Muscovado Soft Biscuits Recipe: A Sweet Treat

Soft, buttery biscuits with muscovado sugar dance with rich pecan flavors in this irresistible recipe.

Nutty pecan muscovado soft biscuits promise a delightful twist on traditional cookie classics.

Warm aromas of caramelized sugar and toasted pecans will fill your kitchen with comfort.

Each bite reveals a delicate crumb that melts effortlessly on your tongue.

The deep molasses notes from muscovado sugar complement the earthy crunch of pecans perfectly.

These biscuits strike a beautiful balance between sweet and sophisticated.

You’ll want to savor every single crumbly, delectable morsel of this simple yet elegant treat.

Tools You Need for Pecan Muscovado Biscuits

• Mixing Bowl: Essential for combining ingredients smoothly and thoroughly.
• Spatula: Perfect for creaming butter and mixing ingredients with ease.
• Microwave: Quickly softens cold butter for better mixing.
• Measuring Cups and Spoons: Precise measurements guarantee delicious results.
• Baking Sheet: Provides a flat surface for baking biscuits evenly.
• Parchment Paper or Silicone Mat: Prevents sticking and ensures easy biscuit removal.
• Oven: Crucial for baking biscuits to golden perfection.
• Kitchen Scale (optional): Helps create uniform biscuit sizes.

Steps to Bake These Soft Pecan Biscuits

• Butter Softening

Gently transform cold butter into a silky, spreadable consistency by microwaving briefly or letting it rest at room temperature.

• Sugar Fusion

Blend muscovado and brown sugars into the softened butter, creating a rich, caramel-like base that promises deep flavor.

• Moisture Incorporation

Introduce egg yolk and vanilla, stirring until the mixture becomes smooth and glossy with a luxurious sheen.

• Nutty Foundation

Fold finely chopped pecans and flour into the creamy mixture, using your hands to create a tender, cohesive dough.

• Shape and Decorate

Roll the dough into small, delicate spheres and arrange on a prepared baking surface. Crown each with a whole pecan for a rustic, elegant touch.

• Baking Magic

Slide the tray into a warm oven and bake until edges turn golden. The biscuits will emerge soft and tender, promising a melt-in-your-mouth experience that deepens as they cool.

Biscuit Tips & Tricks with Muscovado

• Microwave chilled butter in short bursts to achieve the perfect creamy consistency without melting completely.
• Press whole pecans gently into the top of each biscuit before baking for a beautiful, professional-looking finish that adds extra crunch.
• Let biscuits cool completely on the baking sheet to allow them to set and develop their signature soft, chewy texture without falling apart.
• Keep these biscuits in an airtight container at room temperature for up to 5 days, separating layers with parchment paper to prevent sticking.
• Experiment with different nuts like walnuts or almonds, or add a sprinkle of sea salt on top for a sophisticated sweet-savory contrast.

How to Serve Pecan Muscovado Biscuits

• Pair with Afternoon Tea: Serve these delightful pecan biscuits alongside a steaming cup of Earl Grey or chamomile tea for a delicious midday treat.
• Create a Dessert Platter: Arrange biscuits on a rustic wooden board with dark chocolate pieces, fresh berries, and a dollop of whipped cream for an elegant presentation.
• Enjoy as a Sweet Snack: Pack these biscuits in lunch boxes or enjoy them during a cozy evening at home with a glass of cold milk or a warm beverage.
• Gift with Charm: Wrap a few biscuits in parchment paper, tie with a ribbon, and present as a homemade gift to friends or family who appreciate artisanal baked goods.

Storage Ideas for Pecan Biscuits

• Store Smartly: Keep baked biscuits in an airtight container at room temperature for up to 5 days, ensuring maximum freshness and maintaining their delicate texture.
• Freeze for Future Enjoyment: Wrap unbaked dough balls tightly in plastic wrap, then place in a freezer bag. Freeze for up to 3 months, allowing spontaneous baking whenever cravings hit.
• Prepare Ahead Strategy: Refrigerate raw dough for 24 hours before baking to intensify flavors and create a more developed taste profile in your pecan biscuits.
• Room Temperature Magic: Let frozen or refrigerated dough sit at room temperature for 15-20 minutes before baking to ensure even cooking and perfect golden edges.

Quick Recipe Overview

Prep Time: 10 minutes

Cook Time: 12 minutes

Total Time: 22 minutes

Calories: 153 kcal

Servings: 13

Pecan Muscovado Soft Biscuits Ingredient Notes

• Soft Butter: Brings luxurious creaminess and ensures tender, melt-in-mouth texture, choose high-quality unsalted butter for best results.
• Muscovado Sugar, Brown Sugar: Delivers deep caramel undertones and moisture, select dark varieties for intense flavor complexity.

• Egg Yolk: Provides richness and helps bind ingredients, use fresh room-temperature eggs for smooth incorporation.
• Vanilla Extract: Enhances overall sweetness and adds elegant aromatic depth, opt for pure extract over synthetic versions.

• All-Purpose Flour: Creates essential biscuit structure and tender crumb, sift to eliminate potential lumps.
• Pecans: Introduces nutty crunch and rustic texture, select fresh, plump nuts without any rancid smell for maximum flavor impact.

Rustic Pecan Muscovado Soft Biscuits

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4.6 from 23 reviews

• Total Time: 22 minutes
• Yield: 13 1x

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Description

Delightful pecan muscovado soft biscuits blend rich Southern charm with sweet caramel notes from deep brown sugar. Crumbly, nutty cookies offer warm comfort and delicate sweetness perfect for afternoon tea or casual dessert moments.

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Ingredients

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• 1 egg yolk (about 15 g or 0.5 oz)
• 95 g (3.4 oz) soft butter
• 60 g (2.1 oz) muscovado sugar
• 50 g (1.8 oz) brown sugar
• 140 g (4.9 oz) flour
• 20 g (0.7 oz) finely chopped pecans
• 10 whole pecans
• 5 drops vanilla extract

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Instructions

1. Preheat Preparation: Calibrate the oven to 350°F (175°C), creating an optimal baking environment with uniform heat distribution.
2. Butter Transformation: Manipulate butter into a silky texture, utilizing microwave in brief 10-second pulses if initially cold to achieve smooth consistency.
3. Sugar Integration: Thoroughly blend muscovado and brown sugars with softened butter, creating a homogeneous mixture that promises rich flavor depth.
4. Liquid Incorporation: Introduce egg yolk and vanilla extract, whisking until the blend achieves a harmonious and aromatic foundation.
5. Dough Composition: Merge flour and finely chopped pecans, kneading manually to construct a malleable, cohesive dough with robust nutty undertones.
6. Shaping Technique: Craft compact spherical portions, approximating the dimension of a substantial nut, ensuring consistent sizing for uniform baking.
7. Baking Arrangement: Position dough spheres onto parchment-lined baking surface, gently compressing each to create a slightly flattened profile and strategically crown with a whole pecan for visual elegance.
8. Baking Execution: Roast in preheated oven for 12 minutes, recognizing the biscuits will exhibit a delicate, yielding texture immediately post-baking, gradually solidifying while maintaining an indulgent, tender core during cooling.

Notes

• Butter Softening Strategy: Slice cold butter into small chunks and microwave in short 10-second bursts to achieve perfect creamy consistency without melting.
• Dough Handling Technique: Use hands to knead ingredients, ensuring even distribution of pecans and creating a smooth, moldable texture that binds ingredients cohesively.
• Pecan Placement Tip: Press whole pecans gently on top of each biscuit before baking to create a beautiful, professional-looking garnish that adds crunch and visual appeal.
• Cooling Crucial Detail: Allow biscuits to rest after baking, understanding they’ll naturally firm up while maintaining a deliciously tender center – resist the urge to overbake.

• Prep Time: 10 minutes
• Cook Time: 12 minutes
• Category: Breakfast, Snacks, Desserts
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 13
• Calories: 153
• Sugar: 4.9 g
• Sodium: 1 mg
• Fat: 7.3 g
• Saturated Fat: 4.5 g
• Unsaturated Fat: 2.8 g
• Trans Fat: 0 g
• Carbohydrates: 20.6 g
• Fiber: 0.7 g
• Protein: 2.1 g
• Cholesterol: 37 mg