Best Pear Nut Biscuits Recipes

PEAR MAPLE BISCUITS

Steps:

• Preheat the oven to 450 degrees F. Heat a 9-inch cast-iron skillet in the oven.
• Add the flour, pears, baking powder and salt to a food processor. Pulse 2 to 3 times to combine. Add 5 tablespoons butter, pulsing until it resembles a coarse meal. Pour in the half-and-half and 2 tablespoons maple syrup and pulse until just combined. Transfer to a floured work surface and roll the dough into a square about 1/2-inch thick. Using a 2 1/2-inch biscuit cutter (or the rim of a glass works, too), cut 8 biscuits, re-rolling if necessary.
• Remove the skillet from the oven and melt the remaining 3 tablespoons butter in the hot skillet. Swirl the skillet to coat the bottom and sides with butter, then pour the butter into a bowl and mix with the remaining 2 tablespoons maple syrup. Add the biscuits to the skillet and brush them each with a little of the maple butter, saving the rest for finishing.
• Bake until lightly browned, 8 to 10 minutes. Brush the remaining maple butter on the biscuits and let them cool slightly. Serve warm or at room temperature.

SPICY PEAR COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In large bowl, beat margarine and sugar untill smooth. Beat in egg and vanilla. Combine flour, baking powder, cinnamon, and ginger; mix into batter. Stir in chopped pears, chopped nuts and raisins.
• Drop about two inches apart by rounded tablespoonfuls onto baking sheets and bake 15 minutes or until edges are golden brown and center springs back when lightly touched. Remove to wire racks to cool.
• Combine confectioners' sugar and lemon juice and mix until smooth. Spoon icing over coookies.

WARM PEAR SHORTCAKES WITH BRANDIED CREAM

Steps:

• Make biscuits:
• Preheat oven to 400°F. Sift both flours, sugar, baking powder, salt and baking soda into large bowl. Add butter. Rub in with fingers until mixture resembles coarse meal. Add buttermilk; stir to blend. Gather dough into ball.
• Gently knead dough on floured surface until dough holds together. Roll out dough on lightly floured surface to 1/2-inch thickness. Using 3-inch-diameter star-shaped cookie cutter, cut out biscuits. Gather dough scraps, reroll and cut out additional biscuits, making total of 24. Arrange biscuits on 2 baking sheets, spacing 2 inches apart.
• Brush tops of biscuits with egg. Bake until biscuits puff and are light golden, about 12 minutes. (Can be prepared 8 hours ahead. Cool completely. Wrap in foil. Reheat foil-wrapped biscuits in 350°F. oven about 10 minutes before using.)
• Make pears:
• Toss pears with lemon juice in large bowl. (Can be prepared 2 hours ahead. Cover and refrigerate.)
• Melt butter in heavy large skillet over medium heat. Add pear mixture and sauté until crisp-tender, about 6 minutes. Remove pear mixture from heat. Add whipping cream and brown sugar, then pear brandy. Bring mixture to boil. Cook until pears are tender and sauce thickens slightly, about 5 minutes. Divide pear mixture among 12 bowls. Top with warm biscuits and serve.

PERFECT PEAR MUFFINS

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Line a 12-cup muffin tin with paper liners.
• Sift flour, 3/4 cup sugar, baking powder, 1 teaspoon cinnamon, baking soda, nutmeg, and salt together in a large bowl. Add pears; stir to coat evenly.
• Combine buttermilk, egg yolks, oil, and vanilla extract in a bowl; mix well. Stir into the pear mixture until batter is just moistened.
• Beat egg whites in a separate bowl with an electric mixer until stiff but not dry. Fold egg whites into the batter until just barely incorporated. Fill muffin cups 2/3-full with batter.
• Combine 2 tablespoons sugar and 1 tablespoon cinnamon together in a bowl; sprinkle over the batter.
• Bake in the preheated oven until light golden brown and tops spring back when lightly pressed, 25 to 30 minutes.