Make-Ahead Honey-Pecan Biscuits


These biscuits are ridiculous. I dreamed them up out of a relentless hankering for honey and butter and pecans–all somehow tucked up and around and into one of my favorite things on earth, a biscuit. I wanted them to taste like Sunday mornings and holidays and home. I wanted them to be sweet and rich and, most of all, ridiculous. And I wanted them to be easy. I even wanted to be able to fix them ahead of time.

I wanted it all and I wanted it in a biscuit.

I came up with a plan.

It sounded suitably ridiculous, so I proceeded.

You can make these biscuits using my homemade baking mix, Quick Mix or your own favorite baking mix–or if you don’t keep baking mix onhand, you can make it by the batch, so I’ve included the recipe from scratch.

See all my Quick Mix recipes.

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How to make Make-Ahead Honey-Pecan Biscuits:

2 1/2 cups all-purpose flour
3 teaspoons baking powder
2/3 cup sugar
1/2 teaspoon cream of tartar
1/2 teaspoon salt
3/4 cup shortening or lard
1 cup crushed or finely chopped pecans
1 cup milk
1/2 cup butter, melted
1/4 cup honey
several more tablespoons of sugar (for dusting the tops)

Note: To use a baking mix, replace first 5 ingredients with 2 3/4 cups baking mix, adding 1/4 cup sugar.

Place first 5 ingredients (or baking mix plus sugar) in a large bowl and work in the lard or shortening with a pastry cutter. Add the pecans next, before adding the milk, to be sure to get them well blended into the mixture.
Pour in the milk and stir. Knead the dough lightly, adding a little extra flour if needed to keep it from sticking too much, but this is a moister biscuit dough than usual. Roll dough out onto a floured surface and cut out your biscuits. For me, it made 12.
Lightly grease a medium-size cast iron skillet or other baking pan (with sides). Melt butter in a small bowl and stir in the honey. Pour half of the butter-honey mixture into the skillet and load in the biscuits. Poke a hole halfway down into the middle of each biscuit. (I used the handle of a spoon.)
Pour the other half of the butter-honey mixture over the tops of the biscuits, making sure to get some into each hole.
Dust the tops of the biscuits with more sugar. Just because. Now you can either put the pan in the fridge, covered, and bake in the morning, or bake them right away.

Bake at 450 degrees for 15-20 minutes. These biscuits are so moist with the butter and honey, they take a little longer to bake. (If you have refrigerated the biscuits overnight, they will also take a little longer to bake.)

You may want to just drizzle some more honey on top and eat this baby with a fork.
These biscuits were every bit as ridiculous (as in ridiculously delicious) as I’d hoped!

See this recipe at Farm Bell Recipes and save it to your recipe box.

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Posted by Suzanne McMinn on October 24, 2009  

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20 Responses | RSS feed for comments on this post

  1. 10-24

    Its a sad and sorry day when one of the first things you have to do in the morning is wipe drool off the keyboard. YUM. :hungry:

  2. 10-24

    Oh man! Look how crumbly they are!

  3. 10-24

    :hungry: Oh NO…I wasn’t going to eat anything sweet today (over did it yesterday) but I just have to make these this morning. I’ll just leave out the extra honey after they’re baked and be a good girl for the rest of the day. I’ll work them off working in the yard today anyway! Thanks for another great recipe Suzanne! :hungry2:

  4. 10-24

    ((((((OMG!!))))))) I have a full busy weekend but come monday morning these are all mine…Have great weekend ALL!!

  5. 10-24

    Oh you are killin’ me this mornin with lookin’ at those! We are short on honey here since the supplier we found last fall says they have none for reasons I forget. We need HONEYYYYYY!!! And lard, what kind do you use? do you buy the regular one at the market or get one from a butcher? We need a good source for that too. Blessings on your day today McMinn family!

  6. 10-24

    I’ve been getting it from the store, but I want to try out making my own.

  7. 10-24

    Suzanne, I think you should write a cook book. I don’t even like to cook/bake and you inspire me to want to try every recipe, they all look sooooo good! Do you still have contacts in the publishing world?

  8. 10-24

    Suzanne, how is it that you don’t weigh, seriously, 400 pounds, eating this way?

    These do totally look ridiculous, and ridiculously delicious.

  9. 10-24

    Wow!! I gained 5 pounds reading this! Yummy!!!! :hungry:

  10. 10-24

    OMG!! These are too ridiculously good looking!!!! might just have to be part of Sunday breakfast!!!

  11. 10-24

    :hungry: :hungry: :hungry: :hungry:

  12. 10-24

    OMG!!!!! :hungry:

  13. 10-24

    They look like something my kids would gorge themselves on. YUM!
    Was a little confused with the use of the word ‘biscuit’, but eventually worked out they are like what we would call a scone.

  14. 10-24

    Ok, they are in the oven. Not as pretty as yours, but I bet they will taste great!

  15. 10-24

    Biscuits look great!

    Got today’s vote in – 3979 votes – good luck!

  16. 10-24

    My buscuits turned out great!. Put a touch of butter on top, then some honey.

    Oh. My. Gosh!

  17. 10-25

    These were phenomenal biscuits. Had a bunch of kids spending the night so I made these this morning for their breakfast. I did not want to share. MMMMMMMMMMMMMMMM I will definitely make again!

  18. 10-25

    I agree. I wish I lived in an area where we experiance all the seasons of the year. I am close to Galveston, Texas. Unfortuantely, we experience more warm weather year round. At least I can marvel at the season via your blog. Thanks so much for sharing.

    I should not complain….at least we didn’t have another hurricane this year!!!

  19. 8-18

    I don’t know if this will be seen, but I hope so! Is there any danger putting these in a cast iron pan, refrigerating it overnight and then putting the pan in the oven in the morning? Just worried about a cold pan and the hot oven reacting badly.

  20. 8-18

    Kristi, that would be fine! You could put the pan in the oven before you turn the oven on and let the pan preheat along with the oven. Or let the pan sit outside the fridge for an hour before putting it in the oven.

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