Ingredients:

  • ½ cups All-Purpose Flour (for topping)
  • Tablespoons Granulated Sugar (for topping)
  • Tablespoon Baking Powder (for topping)
  • ½ teaspoon Fine Sea Salt (for topping)
  • ½ cup Cold Unsalted Butter, cubed (for topping)
  • ½ cup Cold Buttermilk (for topping)
  • large Egg Yolk (Optional Wash)
  • ½ cups Pecan Halves
  • ¾ cup Light Brown Sugar, packed (for filling)
  • ½ cup Dark Corn Syrup (for filling)
  • ¼ cup Melted Unsalted Butter (for filling)
  • Large Eggs (for filling)
  • teaspoon Vanilla Extract (for filling)
  • ¼ teaspoon Salt (for filling)

Instructions:

  1. Preheat oven to 375°F (190°C). Lightly grease a 9-inch square baking dish. Lightly toast the pecans for 5-7 minutes until fragrant, then set aside.
  2. Make the Biscuit Topping: In a large bowl, whisk together the flour, sugar, baking powder, and salt for the topping. Cut in the cold butter using a pastry blender or fingertips until the mixture resembles coarse crumbs.
  3. Quickly stir in the cold buttermilk until just combined. Do not overmix; the dough should be shaggy. Gently pat the dough into a rough rectangle about ½-inch thick on a lightly floured surface.
  4. Prepare the Pecan Filling: In a separate medium bowl, whisk together the brown sugar, corn syrup, melted butter, eggs, vanilla, and salt until smooth. Stir in the toasted pecans until evenly coated.
  5. Pour the entire pecan filling mixture evenly into the prepared baking dish.
  6. Cut the biscuit dough into rough squares (6-8 pieces). Arrange these pieces over the top of the filling, leaving small gaps between them for expansion. (Optional) Brush the tops lightly with the egg yolk wash for extra color.
  7. Bake for 45–55 minutes, or until the filling is bubbling vigorously and the biscuits are golden brown and cooked through. Test the biscuits with a skewer.
  8. Cool on a wire rack for at least 20 minutes before serving to allow the rich Pecan Pie Cobbler filling to set properly.