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say it with me now, “om nom nom”

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Welcome, October! People are already handing out free candy, and won’t stop until next year. And hey, why not? Bikinis are at least nine months away (assuming it stops snowing before May gets here), nothing’s in season except squash, and it’s cold—if we can get the kitchen toasty, hopefully some of the heat will drift into the living room and combat the chill emanating from the ill-conceived window door.

What I’m saying is, “It’s time to start baking again.”

I think the Worcester County Homemakers would agree, so I consulted their 1961 tome.

homemakers do home

As per usual, I have an opinion.

I heart Worcester

It’s true: I do so heart Worcester. I’m just so-so on Abraham Lincoln, whose upper torso I found a bit out of place, but a mere moment of googling uncovered a visit to Worcester on September 12, 1848, earning him permanent fixture in the minds of Worcester housewives, even a hundred years later.

Amid such white trash classics as “Clamburgers” and “Baked Stuffed [with onions, carrots, shortening, day old bread, and evaporated milk] Hot Dogs” I came upon a most enchanting proposal.

butterscotch-pecan biscuits

Butterscotch! Pecans!! Biscuits!!! Awww, and I bet they’re gonna be so goddamn cute too! Let’s do it. I drag out this clumsy atrocity for its sole function.

butterscotch-pecan biscuits

I love biscuits, but usually have to resign myself to drop biscuits because I hate kneading, likely because I suck at it. These, however, were extremely manageable, and are my new favorite thing to whip up for no reason.

circle circle

The biscuits are going just inside muffin pan cups, so scrounge about for whatever cylinder you have about that’s closest to the right size. In this case, I used this promotional wine glass that came free with the only wine tasting I’ve ever attended.

Inelegant uses for elegant items.

Get a little mis en place going strong…

polka dot dot dot

Now I did follow the recipe for this part. This time. Next time I will not be mixing the butter with the brown sugar because as I quickly discovered it doesn’t exactly make a suspension, and the levels in each cup were . . . variable. But then Math told me the good news: it works out to 2 tsp of melted butter and 2 tsp brown sugar in each cup, making the next part easy.

Just before starting on the dough, set the oven to 425o, cut 2 tsp (2/3 tbsp) into each cup and put it in the oven for a little bit. Keep an eye on that, you want the butter just melted and not sizzling. Once your biscuits are cut and ready, measure a solid 2 tsp of brown sugar into each cup and stir. I like using chopsticks for these kinds of things, and they’re also easy to clean/store.

I also discovered only 38 solid pecan halves after dropping $5, so instead of 5 in each cup, I settled for 3, which arrange much more nicely than I imagine 5 might.

almost like little abstract plants

Set biscuits atop each cup and bake for fit-teen minutes.

putting the bisc in biscuit

Now because I stopped to snap that, I really missed out on some delicious butterscotch that cooled onto the pan [that I later scraped out for a midnight snack], so unless you’re f’blogging, pop them out toute de suite. I promise they will not be as syrupy as you expect, but a little bit of parchment will go a long way just in case.

Such brass!

And then eat them. Eat them as soon as they will let you.

and now they're arrows.

Butterscotch-Pecan Biscuits
adapted from Worcester County Homemakers Cook Book (1961, Home Department Advisory Council, Worcester County Extension Service, Worcester, Mass.)

1 stick butter, sliced into 2 tsp (2/3 tbsp) bits
2 cups flour (248g)
1 tbsp baking powder
1 tsp salt
1/3 c cold chopped butter (5 1/3 tbsp)
3/4 c milk
1/2 c packed brown sugar (50g)
36 whole pecan halves (1 c)

Drop 2 tsp butter in each cup of a muffin pan and put into oven as it preheats to 425o. Keep checking as you work on the biscuits, and pull out as soon as it is *just* barely melted; do not let it bubble.

Squizzle flour, baking powder and salt in food processor real quick in lieu of the traditional sifting. If traditional, poor, cheap or have a tiny kitchen, sift into bowl. Cut/pulse in the 1/3 c butter, and once you have coarse pebbles, add milk, work into a ball, and turn onto a floured board. Knead 10-12 times, roll out and cut 12 circles-cum-biscuits (see wine glass notes above).

Your butter should be melted by now, so measure 2 tsp brown sugar into each cup and stir with a chopstick. Plop a biscuit atop each cup, bake 15 minutes.

Flip onto a cutting board covered with parchment immediately upon removal from the oven. Let cool and just try to resist.


  1. Liana Said,

    I’m so freaking glad you posted again.


  2. Omnomicon makes » recipe: butterscotch-pecan biscuits | Cheap Quick Recipes Said,

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  3. bellsinspires Said,

    holy crap those look adorably delish. also, second to the first comment, it’s about damn time. the internets have missed you.

  4. Amelie Said,

    I’m so freakingly awesomely totally glad you posted again, AND with a superb choice of recipee!

  5. heather Said,

    oooh these look so cute and tasty!!

    also, cause i can’t resist: you missed the “putting the pecans into the tin” part of your actual write up of the recipe. 😉

  6. raych Said,

    Wheee, you again! Also, what buttery biscuits need is obviously more butter, plus some sugar. I will eat these immeejetly.

  7. Brenna Said,

    These are adorable. Making them this weekend. In case you missed the above comments- you have been missed.

  8. julia Said,

    thank you for posting again! yours is my favorite cooking blog!

  9. laura Said,

    wow – these look great! thanks for sharing!

  10. Marisa Said,

    Buttery, nutty goodness – I like it!

    PS – those “hotdogs” sound truly revolting

  11. Karen Said,

    You have the best food blog name ever.

  12. denise Said,

    glad you’re back

  13. Apollo Said,

    I don’t even like pecans (being from the south that makes me a pariah) and those biscuits look nom-tastic.

    Feel free to send me some, hon. I’ll report back on my peconversion. *RIMSHOT

  14. SteffanyF Said,

    Yum! I love pecan, and butterscotch, AND biscuits! Your pics rock my world as usual.
    I recognize that promotional wineglass. I have one just like it! Speaking of which, we should do stuff. It doesn’t even have to be winetasting.

  15. Neon Light : Said,

    Corning made wine glasses seem to be the best! they are tough and have great designs “

  16. Wendy Said,

    I made these this past weekend (only change – cutting up the pecans). WOW – so freakin’ delicious! Thanks for sharing the recipe – I will definitely make it again soon!!!

  17. Natural Vitamins Said,

    those thick and heavy borosilicate wine glasses are the best but they are very expensive ‘.- ,`,

  18. Shaz Said,

    Thank you. These are delicious, just made them this evening. Don’t worry too much if the pecans fall out when you take the biscuits out of the pan. Stick them back on and as the syrup hardens, they stick. Delightful!

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  20. Jordan Said,

    These were delicious!! I also changed the recipe by using a few chunks of pecans instead of whole ones. Also I think I used too much butter to melt down and mix with the brown sugar. I had a hard time getting all of the pecans and butterscotch to set up onto the biscuits. Bake time was 15 minutes exactly! Thank you for the delicious recipe!

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