lemon pull apart bread

By foodiva

Ingredients

• 2 cups flour
• 4 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup cold butter, cubed
• 2 eggs
• 1/2 -3/4 cup buttermilk
• 3/4 cup granulated sugar
• 1/2 cup chopped pecans
• 2 tablespoons butter, melted
• 2 teaspoons lemon juice
• 1 tablespoon grated lemon zest
• 1 cup powdered sugar
• 2 tablespoons lemon juice

Details

Servings 6
Preparation time 20mins
Cooking time 45mins
Adapted from letsdishrecipes.com

Preparation

Step 1

Preheat oven to 400 degrees.
In a large bowl, whisk together the flour, baking powder and salt. Using a pastry blender, cut the butter into the flour mixture.
Crack the eggs into a 1 cup measuring cup and beat lightly with a fork. Add enough buttermilk to fill the cup.
Pour the egg/buttermilk mixture into the dry ingredients and mix with a wooden spoon until flour is just incorporated. Do not overmix. Dough will be slightly sticky.
In a shallow dish, stir together the ingredients for the lemon and nut topping.
With lightly floured hands, pinch off pieces of the dough and form into 2 inch balls. You should end up with 17 balls of dough.
Roll each dough ball in the lemon and nut mixture and place in a greased 9 inch pie or cake pan. Sprinkle any remaining lemon/nut topping over the dough before baking.
Bake the pull-aparts for 20-25 minutes or until golden brown. Remove from oven and cool for 5 minutes.
Stir together the powdered sugar and 2 tablespoons lemon juice to make a glaze. Drizzle over the slightly cooled biscuits in the pan. Serve warm or at room temperature.