Buttery Biscuit Recipe Maple-Pecan Praline Swirl

I think a truly special breakfast should make you feel like you’re wrapped in a warm blanket, and this buttery biscuit recipe does exactly that. Combining a flaky texture with a warm, gooey maple-pecan praline swirl, it fills the kitchen with a cozy aroma. We’ve taken the classic biscuit base and elevated it for a special occasion, creating a family-friendly treat perfect for brunch or a weekend breakfast in bed. This recipe provides all the essential tips for achieving that perfect flaky texture, even with the rich filling, ensuring a guaranteed crowd-pleaser.

Ingredients

All-Purpose Flour: 400 g (3 cups) of flour provides the main structure. Measure carefully for tender biscuits.
Granulated Sugar: 20 g (1 tablespoon + 1 teaspoon) adds a light sweetness to the biscuit base and helps with browning.
Baking Powder and Baking Soda: 10 g (2 teaspoons) baking powder and 2.5 g (½ teaspoon) baking soda act as leavening agents. Ensure both are fresh for proper lift.
Fine Sea Salt: 5 g (1 teaspoon) balances the sweetness of the praline and enhances the flavor of the butter. A vital ingredient in any buttery biscuit recipe.
Unsalted Butter (Very Cold): 170 g (¾ cup) of very cold butter, cubed, creates the flaky layers. It’s crucial for achieving the proper texture; I even put my butter back in the freezer for 10 minutes before cutting it in.
Cold Buttermilk: 240 ml (1 cup) cold buttermilk adds moisture and a subtle tangy flavor while reacting with the baking soda for maximum rise. If you don’t have buttermilk, add 1 tablespoon of white vinegar to 1 cup of whole milk and let it sit for 5 minutes before using.

Praline Filling Ingredients

Softened Butter: 60 g (¼ cup) softened unsalted butter. Using softened butter helps create a smooth, spreadable paste.
Light Brown Sugar: 100 g (½ cup packed) for moisture and a deep molasses flavor in the praline.
Pure Maple Syrup: 60 ml (¼ cup) provides the signature flavor.
Pecans: 100 g (¾ cup) finely chopped pecans add a crunchy texture to the gooey filling.
Vanilla Extract and Cinnamon: 2.5 ml (½ teaspoon) alcohol-free vanilla extract and 1 g (¼ teaspoon) ground cinnamon enhance the praline flavor.

Garnish Ingredients

Toasted Pecans: 15 g (2 tablespoons) for garnish. Toasting them separately enhances the flavor.
Powdered Sugar: 15 g (1 tablespoon) for dusting to add visual appeal.

Instructions

Here is how to create this beautiful and easy buttery biscuit recipe for your next family meal or special occasion brunch. The key to success is keeping your ingredients cold and handling the dough as little as possible.

Prepare the Praline Swirl: In a small bowl, combine the softened butter, brown sugar, maple syrup, 100 g finely chopped pecans, vanilla extract, and cinnamon. Mix thoroughly with a fork until the ingredients form a uniform, spreadable paste. Set the mixture aside at room temperature so it’s easy to spread.
Prepare the Dry Ingredients: In a large mixing bowl, whisk together all the dry biscuit ingredients: 400 g flour, 20 g granulated sugar, 10 g baking powder, 2.5 g baking soda, and 5 g salt. Whisk for at least 30 seconds to distribute the leavening evenly and guarantee a consistent rise.
Incorporate the Cold Butter: Add the very cold, cubed 170 g unsalted butter to the dry ingredients. Use a pastry blender, two knives, or quickly use your fingertips to cut the butter into the flour mixture until it resembles coarse crumbs. The goal is to leave some small pea-sized pieces of butter intact; avoid overworking or letting the butter melt, as this creates flakiness during baking.
Add Buttermilk: Make a small well in the center of the flour mixture and pour in the 240 ml of cold buttermilk. Gently mix with a fork or spatula until just combined and a shaggy dough forms. Do not overmix; stop mixing as soon as the flour disappears, as overmixing will develop gluten and result in tough biscuits.
Form the Dough and Apply Swirl: Turn the shaggy dough out onto a lightly floured surface. Gently knead the dough 3-4 times, just enough to bring it together without overworking. Roll the dough into a rectangle approximately 30 cm x 20 cm (12 inches x 8 inches) and spread the praline mixture evenly over the entire surface, leaving a narrow 1 cm (½ inch) border along one of the long edges. I find working quickly here helps to keep the butter from getting too warm.
Fold and Cut: Starting from the long edge covered with praline, carefully and tightly roll the dough into a log. Gently press the seam to seal the log and keep the praline inside. With a sharp, floured knife, cut the log into 8-10 equal-sized rounds, each about 3-4 cm (1.2-1.6 inches) thick.
Bake the Biscuits: Preheat your oven to 200°C (400°F). Arrange the cut biscuits onto a baking sheet lined with parchment paper, ensuring a spacing of about 2 cm (¾ inch) between each. Bake for 18-22 minutes, or until the tops are deeply golden brown and the praline filling is visibly bubbly and fragrant. If the praline filling starts running out of the biscuits too quickly, reduce the oven temperature slightly to prevent burning.
Cool and Garnish: Carefully transfer the baked biscuits to a wire rack to cool for 5-10 minutes before serving. This cooling time allows the gooey praline to set slightly so it doesn’t run out completely when cut. For serving, dust lightly with powdered sugar and scatter toasted pecans over the top.

How to Achieve That Perfect Flaky Texture Every Time

Achieving truly flaky layers in a buttery biscuit recipe comes down to a few critical techniques. These tips ensure your biscuits rise high and have that perfect tender crumb.

Keep your ingredients cold: The number one rule for buttery biscuits is to use very cold butter and cold buttermilk.
Don’t overwork the dough: Overmixing develops gluten, which makes biscuits tough and dense; mix only until the flour is hydrated.
Use a tight fold: The technique of rolling the dough and cutting it into rounds creates layers that separate during baking, resulting in a flaky texture.
Check your leavening agents: Ensure your baking powder and baking soda haven’t expired; fresh ingredients are key to a proper rise.

Make-Ahead Prep for a Stress-Free Morning

This praline swirl buttery biscuit recipe is perfect for special occasions, but prep work can be done in advance for an easy dinner idea or family-friendly brunch. This method works well for making any buttery biscuit recipe ahead of time.

Prepare the dough ahead: You can make the biscuit log (after rolling and sealing, before cutting) up to 24 hours in advance. Wrap it tightly in plastic wrap and store it in the refrigerator.
Freeze for long-term storage: For longer storage, freeze the cut, unbaked biscuits on a baking sheet until firm, then transfer them to an airtight container or freezer bag for up to 3 months.
Bake from frozen: To bake from frozen, simply place the biscuits on a prepared baking sheet and add 5-10 minutes to the total baking time.

FAQs

Can I use milk instead of buttermilk?

Yes, you can substitute whole milk, but the biscuits may not rise as high and will lack the tangy flavor. To mimic buttermilk for a buttery biscuit recipe, add 1 tablespoon of lemon juice or white vinegar to 1 cup of milk and let it sit for 5 minutes.

What’s the difference between this and a cinnamon roll?

A traditional cinnamon roll uses a yeasted dough, which is chewier and sweeter. This recipe uses a quick-bread biscuit dough, which results in a lighter, flakier, and more tender texture.

Why do I need to use cold butter?

When cold butter melts in the hot oven, it releases steam between the layers of dough, creating air pockets that expand and separate the layers for a flaky texture.

What if I don’t have a pastry blender?

You can use your fingertips, two knives, or even a food processor to cut in the butter. If using your fingers, work very quickly to avoid melting the butter with your body heat. I usually find that using a box grater on frozen butter works best when I’m short on time for making this buttery biscuit recipe.

Can I make these without pecans?

Yes, you can omit the nuts from the praline swirl if desired, but they add a nice texture and flavor. You could replace them with walnuts or leave them out completely for a plain sweet swirl.

How do I store leftover biscuits?

Store cooled leftover biscuits in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 4 days. Reheat gently in the microwave or oven (350°F/175°C) until warmed through for the best texture.

Conclusion

This buttery biscuit recipe with maple-pecan praline swirl is the ultimate answer to an elevated breakfast or brunch. Save this easy, family-friendly recipe on Pinterest for your next weekend treat.