These pull-apart biscuits have a deliciously cakey texture. Full of lemon, pecan and coconut and topped with a sweet glaze, they’re a welcome addition to any brunch table.

Yield: Makes 16.



  • ​3/4 cup chopped pecans
  • 1/2 cup granulated sugar
  • 2 tbsp salted butter, melted
  • 1 tbsp grated lemon peel
  • 3 cups all-purpose flour
  • 3/4 cup unsweetened shredded coconut
  • 2 tbsp baking powder
  • 1 tbsp granulated sugar
  • 1/2 tsp salt
  • 3/4 cup salted butter, chilled and cubed
  • 3/4 cup buttermilk
  • 3 large eggs
  • 1 1/2 cups icing sugar
  • 3 tbsp fresh lemon juice


  1. Combine pecans, 1/2 cup sugar, 2 tbsp melted butter and lemon peel in a shallow bowl; set aside.
  2. Preheat oven to 400°F.
  3. To prepare dough, combine flour, coconut, baking powder, 1 tbsp sugar and salt in a bowl. Cut in 3/4 cup butter with a pastry blender until mixture is crumbly.
  4. Whisk together buttermilk and eggs. Add to flour mixture and stir just until combined.
  5. Turn dough out onto a lightly floured surface. Divide dough into 16 pieces. Roll each piece into a ball. Roll each ball in pecan mixture.
  6. Place balls in a greased 9 inch square baking dish. Sprinkle any remaining pecan mixture over balls.
  7. Bake until golden brown, about 20 minutes.
  8. Meanwhile, to prepare glaze, stir together icing sugar and lemon juice until smooth; set aside.
  9. Invert biscuits onto a rack. Place a serving plate on biscuits and invert biscuits onto serving plate. Drizzle glaze over tops of biscuits. Serve warm.
Nutritional analysis per biscuit:

330 calories, 18 g fat, 4.8 g protein, 39.1 g carbohydrate, 1.9 g fibre, 326 mg sodium