Pecan Shortcakes

2 cups unbleached all-purpose flour 

Recipe and photo by Sara Newberry

1 cup chopped pecans 

1/4 cup granulated sugar

2 teaspoons baking powder 

1/2 teaspoon baking soda 

1/4 teaspoon kosher salt 

1/2 cup (1 stick) cold unsalted butter, cut into 1/2-inch pieces 

1 cup cold buttermilk 

Whipped cream and 

berries, for serving

In the bowl of a food processor, add flour, pecans, sugar, baking powder, baking soda and salt. Pulse 4 to 5 times to combine. Add butter and pulse until mixture resembles a coarse meal. Add buttermilk and pulse 4 to 5 times, until dough holds together in large clumps. 

Transfer dough onto a lightly floured surface. With floured hands, gently squeeze the clumps together until dough forms. Use a 2-inch cutter or a small glass to cut rounds. Bake shortcakes until golden brown, 14 to 16 minutes. Transfer shortcakes to a rack and cool. Split and serve with whipped cream and berries.