2019-07-01_Taste_of_the_South_Special_Issues

TASTE OF THE SOUTH 12

BROWNED BUTTER

VA NI L L A B I S C UI T S

MAKES ABOUT 14

These biscuits are gorgeously crunchy with

toasty notes of vanilla, pecan, and browned butter.

1 cup unsalted butter

3½ cups self-rising flour*

¼ cup firmly packed

light brown sugar

1. In a medium saucepan, melt butter over medium
   heat. Cook, stirring occasionally, until butter turns a
   medium-brown color and has a nutty aroma, about
   10 minutes. Place butter in a small bowl, and freeze
   until solid, about 1 hour. Cut butter into cubes.


2. Preheat oven to 425°. Line a baking sheet with
   parchment paper.


3. In a large bowl, stir together fl our and brown sugar.
   Using a pastry blender, cut in cold browned butter
   until mixture is crumbly. Stir in buttermilk, pecans,
   and vanilla until a shaggy dough forms.
   4. Turn out dough onto a lightly fl oured surface.
   Pat dough into a rectangle, and cut into fourths.
   Stack each fourth on top of each other, and pat into
   a rectangle again. Repeat procedure 3 more times.
   5. Pat or roll dough to 1-inch thickness. Cut dough
   into 2-inch squares. Place biscuits 2 inches apart on
   prepared pan. Freeze until cold, about 10 minutes.
   Brush with egg.
   6. Bake until golden brown, 12 to 15 minutes.
   Serve with cane syrup.

*We used White Lily.

1 cup whole buttermilk

½ cup toasted pecans,

finely chopped

2 teaspoons vanilla bean

paste or vanilla extract

1 large egg, lightly beaten

Cane syrup, to serve