Biscuit:
- 2 c. all purpose flour
- 1 1/4 c. buttermilk
- Pinch of salt
- 2 t. baking powder
- 3/4 c. sugar
- 10 T. butter, cold
Effie’s Pecan Biscuit Crumble:
- 10-12 Effie’s Pecan Biscuits
- 6 t. butter, melted
- 1/4 c. brown sugar
Pecan Base:
- 1 1/4 c. pecans, roughly chopped
- 1 t. cinnamon
- 1/2 c. brown sugar
- 1/2 c. butter, melted
Preheat oven to 350 degrees Fahrenheit.
Pour the melted butter into an oval baking dish. Add the pecans, brown sugar, and cinnamon and mix until well combined.
For the biscuit crumble, use a rolling pin to crush the Pecan Biscuits. Mix in the melted butter and brown sugar until combined and spoon evenly on top of your pecan base.
For the biscuit dough, mix your flour, baking powder, salt and sugar together. Use your hands or a pastry cutter to work in the cold butter. You want to do this until crumbles form and you can clench the mixture in your hand and it retains its shape.
Pour in the buttermilk and mix until no streaks of flour remain.
Spoon the biscuit dough evenly on top of your dish and top with some brown sugar (optional). You can also pour 1/4 cup of hot water on top if you want the cobbler to have a sticky pudding consistency.
Bake for 30-35 minutes or until toothpick in the center comes out clean.
Let cool in the pan so the pecan filling can thicken and then serve with ice cream and enjoy!