Macadamia Nut Basil Topping
 
Makes 8 biscuits
Ingredients
  • 1¼ cups (156 grams) all-purpose flour
  • ½ cup (100 grams) granulated sugar
  • 1½ teaspoons (7.5 grams) baking powder
  • 1 teaspoon (3 grams) kosher salt
  • 6 tablespoons (84 grams) cold unsalted butter, cubed
  • ½ cup (48 grams) macadamia nut meal
  • ½ cup (120 grams) heavy whipping cream
  • 1 tablespoon (2 grams) chopped fresh basil
Instructions
  1. In a large bowl, stir together flour, sugar, baking powder, and salt. Using a pastry blender, cut in cold butter until mixture is crumbly. Stir in nut meal, cream, and basil just until combined. Gently shape dough into a disk. Wrap in plastic wrap, and refrigerate for at least 30 minutes.
Notes
To keep the butter as cold as possible, try freezing it for 10 to 15 minutes before using. To make macadamia nut meal, grind macadamia nuts in a food processor.
Recipe by Bake from Scratch at https://staging.bakefromscratch.com/peach-cantaloupe-grunt/