Shoo Fly Biscuits

Basically, you can have pie for breakfast.
Author:
Publish date:
RRE1019TWIST_0283

Recipe by Chadwick Boyd

Start to Finish: 55 minutes

Servings: Makes about 14 biscuits

Ingredients

Biscuits

  • 2 cups flour, plus more for dusting
  • 1 tbsp. baking powder
  • 1 1/4 tsp. baking soda
  • 1 tsp. sea salt
  • 1 stick butter, very cold
  • 3/4 cup full-fat sour cream
  • 1/4 cup molasses
  • 3 tbsp. chopped pecans
  • 1 1/2 tbsp. brown sugar

Butter

  • 6 tbsp. butter (at room temperature)
  • 3 tbsp. molasses

Preparation

1. In a large bowl, whisk 2 cups flour, the baking powder, baking soda, and salt. Turn the stick of butter in the dry ingredients until coated. Using the large holes on a box grater, grate the butter into the bowl. Using your fingertips, evenly mix in the butter. Form a well in the dry ingredients. 

2. In a small bowl, whisk 1/4 cup molasses into the sour cream and 1/3 cup very cold water. Pour into the dry ingredients and stir just until blended. Cover and refrigerate for at least 20 minutes or up to 4 hours. 

3. Position a rack in the center of the oven; preheat to 450°. Grease a large baking sheet. Transfer the dough to a floured work surface and pat into a circle about 1 inch thick, dusting with more flour if the dough is sticky. Using a 2-inch cutter, cut out biscuits, pressing straight down into the dough (do not twist). Transfer to the sheet. Gather the dough and repeat patting and cutting until the dough is used up.

4. In a bowl, mix pecans and brown sugar. Sprinkle on top before baking.

5. Bake until the biscuits are golden and crispy on top, 12 to 15 minutes. Let cool for 5 minutes.

Butter It Up: In a bowl, whisk butter and molasses; season.