Chocolate-Pecan Cream Cheese Biscuits
Cream cheese biscuits filled with silky semisweet chocolate and perfectly toasted pecans. These Chocolate-Pecan Cream Cheese Biscuits are what dreams are made of!
Ingredients
For the Cream Cheese Biscuits
- 2 cups all-purpose flour
- 2 tsp baking powder
- 3/4 tsp kosher salt
- 1/2 tsp baking soda
- 4 oz cream cheese cold and cubed
- 1/4 cup unsalted butter cold and cubed
- 1/2 cup semisweet chocolate chips
- 1/2 cup pecans toasted and cooled
- 3/4 cup sour cream cold
- 1 large egg lightly beaten
For the Cream Cheese Frosting
- 4 oz cream cheese at room temperature
- 1 cup powdered sugar
- 1/2 tsp pure vanilla extract
- 1/8 tsp kosher salt
- 1 to 2 Tbsp milk
Instructions
For the Cream Cheese Biscuits
- Preheat oven to 450°F. Line a sheet pan with parchment papper. In a large bowl whisk flour, baking powder, salt, and baking soda.
- Place cream cheese and butter into flour mixture. Using a pastry cutter or the back of a fork quickly cut in cream cheese and butter until you see large, pea-sized clumps throughout the mixture.
- Stir in chocolate chips and cooled toasted pecans. Add sour cream and mix with a large fork until the dough begins to come together.
- Turn out the shaggy dough onto a floured. Gently and quickly knead mixture until you're able to shape it into a large disc. Roll out dough into a 1-inch thick oval.
- Using a bench scraper or large knife, slice dough into 3 equal parts, then stack each slice on top of each other. Roll dough out again into a 1-inch thick oval.
- Using a 2-inch biscuit cutter, cut biscuits out and place onto prepared baking sheet. Chill biscuits 10 to 15 minutes. Remove from refrigerator and brush the tops with egg wash.
- Place the pan in the oven, reduce the heat to 400°F and bake 18 to 20 minutes or until the tops are golden brown, rotating the pan half-way through bake time.
For the Cream Cheese Frosting
- Beat cream cheese in a medium bowl using a handheld mixer or stand-mixer on high speed 1 to 2 minutes. Beat in powdered sugar, vanilla, and salt until smooth.
- If desired to reach the right consistency, beat in 1 to 2 Tbsp milk. The texture should be slightly runny but still able to hold it's shape.