The first thing you’ll notice about Nick Simpson’s buttermilk biscuits is how tall they are. The warm, golden biscuits stand at least three inches off the serving plate.
Ingredients
- 4 pears, peeled and sliced
- 2 teaspoons packed brown sugar
- 2 teaspoons unsalted butter
- 1 teaspoon kosher salt
- ⅛ teaspoon of nutmeg
- ⅛ teaspoon of cinnamon
- Basic Buttermilk Biscuits recipe
- ¼ cup + 2 tablespoons maple syrup
Instructions
Click here for Basic Buttermilk Biscuits Recipe
Preheat oven to 450°F.
Peel pears and slice thin, making sure to remove the core. Cook over medium heat in a sauté pan with butter. Once pears are starting to soften, add cinnamon, nutmeg, brown sugar and salt. Stir often, then turn off the heat once sugar has dissolved.
In a large bowl, sift together flour, baking powder, baking soda, sugar and salt. Whisk together lightly. Grate frozen butter into the flour mixture. Toss lightly with hands to incorporate.
Combine maple syrup and buttermilk and add to flour mixture. Roll everything around with hand. Once dough ball starts to form, add 2 tablespoon of buttermilk to help finish forming dough and get all the bits out of the bowl.
Dust table or counter with flour. Dust rolling pin with flour. Dust cutter with flour. Prepare sheet tray with parchment paper. Once dough is formed, place on dusted counter. Sprinkle a little flour on top just so your hands do not stick to dough. Pat down just a little and then use dusted rolling pin to lightly roll out your dough to about 1–1½ inches tall.
Then cut out biscuits and place evenly on sheet tray. Bake at 450° for 4–5 minutes, just until biscuits pop up and get just a little bit of color. Then, drop oven to 350° for about 6 minutes, until biscuits are cooked through. Drizzle the 2 tablespoons of maple syrup over biscuits and then top with pears.
