Recipe: Pecan Shortcake Biscuits (1980's)

PECAN SHORTCAKE BISCUITS

2 cups sifted all-purpose flour
3 Tbsp. light brown sugar, packed
1 Tbsp. baking powder
1/2 tsp. salt
1/3 cup unsalted butter, room temperature
1/3 cup finely chopped pecans
2/3 cup heavy (whipping) cream
Fresh fruit and whipped cream (for serving)

Heat oven to 425 degrees F.

Place flour, sugar, baking powder and salt in large mixing bowl; stir with fork, until thoroughly mixed. Add butter and cut in with pastry blender until mixture resembles coarse crumbs. Stir in pecans.
Add cream and stir just until combined.

Turn dough out onto well-floured surface. Flour hands and gently knead just until dough holds together, 8-10 turns. Pat dough 1-inch thick. Push floured 2 1/2-inch round cookie cutter straight into dough, without twisting, to cut out biscuits. Gather scraps and cut out. Arrange biscuits 1-inch apart on baking sheet.

Bake until puffed and golden brown, 15-18 minutes. Transfer to wire racks and let cool 5 minutes.

Split and serve with fresh fruit and whipped cream.

Makes 6 biscuits
Source: Good Food magazine, June 1987