Glazed pecans ingredients
- Nonstick vegetable oil spray
- 1½ C pecans (about 6 oz.)
- 1½ T vegetable oil
- 1½ T sugar
- ¼ t. salt
- 1¾ C all-purpose flour, plus more for dusting
- 2 t. baking powder
- ½ t. baking soda
- ½ t. salt
- 1 T sugar
- 4-6 T chilled, unsalted butter, roughly cut into ¼” pieces
- 1 C chilled buttermilk
- Milk for glaze
- 2 lbs. peaches, peeled & sliced into ¼” wedges
- 2 T unsalted butter
- ¼ C packed brown sugar
- 2 T lemon juice
- 2 T bourbon
- 1¼ C chilled whipping cream
- 2 T granulated sugar
To make glazed pecans:
Preheat oven to 325°. Spray a large baking sheet with nonstick spray. In a large bowl, combine pecans with vegetable oil. Mix sugar and salt in a small bowl, then add pecans; toss to combine.
Spread in a single layer on baking sheet; bake for about 8-10 minutes (until pecans are crisp and brown), stirring occasionally. Transfer baking sheet to rack and cool completely. Once cooled, chop nuts coarsely.
To make biscuits:
Preheat oven to 450°. In a large bowl, mix the flour, baking powder, baking soda, and salt. Add the sugar into the mixture; whisk to blend.
Cut in the chilled butter until the mixture resembles the size of small peas. Make a well in the center mixture; pour buttermilk into well. Stir just until the dough starts to come away from the sides of the bowl.
Turn the dough out onto a floured work surface. Knead gently and quickly, about 8 to 10 turns. Roll out the dough to 1″ thick, then cut into 8 rounds with a 2½” biscuit cutter dipped in flour. Do not reroll scraps. Place biscuits rounds on an ungreased baking pan. Brush the tops with milk.
Bake for 12-15 minutes, or until lightly browned. Cool on a rack. Split biscuits with fork before filling.
To make bourbon peaches:
Melt butter in a large frying pan over medium heat. Add peach slices, brown sugar, and lemon juice. Sauté the peaches until they are softened, about 3-4 minutes. Turn off heat and add the bourbon to the peaches; stir well.
To assemble the shortcakes:
Beat whipping cream and sugar until soft peaks form. Place each biscuit half on a plate and top with sautéed peaches. Spoon a generous dollop of whipped cream atop each. Sprinkle with chopped glazed pecans and cover with biscuit tops. Serve immediately.