Living in the South, I am a big fan of scones and biscuits. I am always thinking of new ways to reinvent biscuit dough, either sweet or savory. Here is a recipe for biscuit buns with Nutella, pecans and mini chocolate chips. The technique is quite the same as making a biscuit. What is a biscuit bun? Simply a sweet biscuit rolled up around a sweet filling. The smooth Nutella filling firms up into a chocolate fudge confection as it bakes. The taste complete with the toasted pecans and mini chocolate chips is quite heavenly.
—Lorraine Fina Stevenski
all purpose flour
unsalted butter, cold, cut into 8 pieces
half and half, cold
finely chopped toasted pecans
mini chocolate chips
In This Recipe
1. Preheat the oven to 375 degrees. Line 2 half sheet pans with parchment paper.
2. MAKE THE BISCUIT DOUGH: In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda and salt.
3. Using a pastry blender, cut in the butter until coarse crumbs form.
4. Make a well in the middle of the flour mixture. Add the half and half and vanilla extract with a wooden spoon or spatula and stir just until dough comes together.
5. Turn the dough out on a lightly floured surface. Gently gather any loose crumbs into the dough mixture and fold over JUST a few turns forming into a ball.
6. Roll the dough into a 1/2" thick rectangle on a lightly floured surface. Use more flour if necessary on the board and your hands to keep dough from sticking. Keep the dough cold!
7. MAKE THE FILLING: In a medium bowl, toss together the pecans and mini chocolate chips.
8. PUT IT ALL TOGETHER: Spread the middle of the dough with the Nutella and sprinkle with the pecan/chocolate chip mixture evenly. Leave the top and bottom of the dough with no filling at least 2 inches from each edge. Roll up in a log, starting from the long side. Pinch the seam to seal in the filling. Roll the log to form an evenly round log shape. With a sharp floured knife, cut the dough into twelve 1-inch thick slices, flatten slightly with the palm of your hand and then dip in sugar. Arrange 6 to each cookie sheet. Bake for 10-15 minutes or until light golden brown. Cool to firm up before serving.