Ingredients
Scale
- For the Biscuits:
- 3 cups all-purpose flour
- 2 tablespoons granulated sugar
- 2 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 3/4 teaspoon salt
- 3/4 cup (1 1/2 sticks) unsalted butter, cold and cubed
- 1 large egg, lightly beaten
- 3/4 cup cold buttermilk
- For the Filling:
- 6 tablespoons unsalted butter, at room temperature
- 1/3 cup lightly packed brown sugar
- 3/4 teaspoon ground cinnamon
- 1/4 teaspoon freshly grated nutmeg
- 1/2 cup coarsely chopped pecans (optional)
- For the Glaze:
- 2 tablespoons unsalted butter, at room temperature
- 3/4 cup powdered sugar
- 2 – 3 tablespoons heavy cream
Instructions
- In a mixing bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
- Using your fingers, quickly work the butter into the dry ingredients until some bits of butter are the size of oat flakes, some the size of small peas. Chunks of cold butter is what we want in our dough.
- In a small bowl of liquid measuring cup, whisk together the egg and cold buttermilk.
- Create a well in the center of the buttery dry ingredients and add the eggy buttermilk mixture
- Stir into a shaggy mixture. The dough will be moist, but not overly wet. Gather the dough up into a dish, wrap in plastic wrap or waxed paper and refrigerate for 30 minutes.
- In a small bowl, stir together softened butter, brown sugar, cinnamon, and nutmeg.
- On a well-floured counter, roll the biscuit dough into a 1/4-inch thick rectangle, about 12-inches long by 8-inches wide. The ends might feel a little shaggy and uneven and that’s ok!
- Spread the spiced butter over the biscuit. Sprinkle with pecans.
- Working from the long side, tightly roll into a biscuit log. Slice into 16 or 18- scant 3/4-inch pieces.
- Place biscuit rolls in a lightly greased 8×8-inch square pan. Nestle the rolls in so they touch one another. Everything will be cozy.
- Cover and refrigerate overnight. Or bake immediately.
- When you’re ready to bake, place a rack in the upper third of the oven and preheat oven to 400 degrees F. Allow the refrigerated rolls to sit at room temperature while the oven pre-heats.
- Bake for 18 to 24 minutes, until golden and bubbling.
- Remove from the oven and allow to cool for 20 minutes. While the rolls cool, whisk together the glaze ingredients until smooth. Spread the glaze over the rolls, slice and enjoy warm!