Olivia Regard's Brown Butter Pecan Biscuits

Ingredients

1 cup pecan halves, coarsely chopped

3 tablespoons unsalted butter

3 cups all-purpose flour

2 1/2 teaspoons baking powder

1/2 teaspoon baking soda

1/4 teaspoon freshly grated nutmeg

3/4 teaspoon salt

1/4 cup packed light brown sugar

3/4 cup (1 1/2 sticks) cold unsalted butter, cut into small cubes

1 large egg, lightly beaten

3/4 cup cold buttermilk, plus more for brushing

2 teaspoons pure vanilla extract

Smoked pecan sugar (or turbinado/granulated sugar for sprinkling)

Preheat oven to 350°F. Place pecans on a rimmed baking sheet and toast for 10 minutes until fragrant. Let cool.
In a medium sauté pan, melt 3 tablespoons butter over medium heat. Butter will bubble, separate, and turn brown. Once bubbling slows, remove from heat. Stir in toasted pecans and coat with browned butter. Let cool slightly.
Increase oven temperature to 400°F.
In a mixing bowl, sift together flour, baking powder, baking soda, nutmeg, salt, and light brown sugar. Cut in cold butter cubes until mixture resembles coarse meal.
In another bowl, whisk together egg, buttermilk, and vanilla extract. Add wet ingredients to flour mixture and mix to form a soft dough. Fold in buttered pecans.
On a floured surface, knead dough about 10 times. Roll or pat to 1-inch thickness. Cut into 2-inch rounds or 2x2-inch squares.
Use dough scraps to make additional biscuits. Place on parchment-lined baking sheet. Brush lightly with buttermilk and sprinkle with smoked pecan sugar.
Bake 15–18 minutes until golden brown.

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