Coffee Pecan Biscuit Swirls

Coffee Pecan Biscuit Swirls

SKILL LEVEL
Intermediate
PREP
15 min
BAKE
14 min

Ingredients

3 cupsall-purpose flour (750 mL)
1/4 cupgranulated sugar (50 mL)
1 tbspbaking powder (15 mL)
1/2 tspeach baking soda and salt (2 mL)
1/2 cupcold butter (125 mL)
1 1/4 cupsbuttermilk (300 mL)
FILLING:
1/2 cuplightly packed brown sugar (125 mL)
1/4 cupsoftened butter (50 mL)
1 tbspground cinnamon (15 mL)
3/4 cupCHIPITS® Coffee Flavoured Chips (175 mL)
1/2 cupchopped toasted pecans (125 mL)
GLAZE:
1/4 cupsoftened plain cream cheese (50 mL)
1/4 cupsoftened butter (50 mL)
1 cupicing sugar (250 mL)

Directions

    1. Preheat the oven to 400°F (200°C). Stir the flour with the sugar, baking powder, baking soda and salt in a large bowl until well combined. Using the large holes on a box grater, grate the cold butter into the flour mixture. Stir until evenly distributed. Stir in the buttermilk with a fork until a ragged dough forms.

    2. Turn the dough out onto a lightly floured surface. Knead the dough 6 to 8 times or until it comes together. Roll into a large rectangle, about 1/3-inch (8 mm) thick.

    3. Filling: Blend the brown sugar, butter and cinnamon to form a paste. Spread the sugar mixture evenly over the dough. Sprinkle the CHIPITS® Coffee Flavoured Chips and pecans over top. Starting at the wide end, roll the dough into a log.

    4. Cut the log into 12 equal rounds. Arrange, cut-side-up, on a parchment paper-lined baking sheet. Bake for 14 minutes or until biscuits are puffed and golden. Cool slightly.

    5. Glaze: Meanwhile, beat the cream cheese and butter until combined. Beat in the icing sugar until smooth. Spread or pipe over the warm swirls.

    Makes 12 swirls.


    Tips:
    • If you don't have buttermilk, substitute 1 cup plus 3 tbsp (295 mL) regular milk and add 1 tbsp (15 mL) lemon juice or white vinegar.
    • Substitute Chipits Milk or Semi-Sweet Chocolate Chips for the Coffee Chips.
    • To simplify morning preparation, blend the dry mixture with the butter and hold in the refrigerator overnight. Add the buttermilk and proceed with the remaining steps.
    • Replace the pecans with chopped toasted walnuts or dried cranberries.

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