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26 Feb
TWD: Pecan Sour Cream Biscuits
Posted by Chelle as Rolls/Biscuits, Tuesdays with Dorie
Thanks to Ashley at eat me, delicious for picking out this week’s recipe!
Well let’s just get the obvious out of the way first - I had to omit the pecans from this recipe due to my nut allergy, so that’s why you don’t see pretty little flecks throughout my biscuits.
That being said, I loved these biscuits! The butter and brown sugar gave them just enough sweetness that I didn’t think that they needed any butter or jam to add flavor. These were tender and flaky and, in my mind, what a perfect biscuit should be. I will be saving this recipe, however the next time I make them I will cut them out a bit larger. Two inches is pretty small after you see it cut out 
I’d also watch my browning - I set my timer for the minimum time in the recipe (14 minutes) and my biscuits got a little browner than they should (although I like most everything a little over-done so it wasn’t a problem for me). All in all, another winner by Dorie!
Our group has grown by leaps and bounds. Head on over to the Tuesdays With Dorie blog and visit the blogroll to check out the biscuits made by all of the other Dorie bakers!
Next week: Snickery Squares
Last week: Almost-Fudge Gateau
Pecan Sour Cream Biscuits
(Source: Dorie Greenspan “Baking: From My Home to Yours” p.25)
(Makes about 12 biscuits)
2 cups all-purpose flour (or 1 3/4 cups all-purpose flour and 1/3 cup cake flour)
1 tablespoon baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
1/4 cup (packed) light brown sugar
5 tablespoons cold unsalted butter, cut into 10 pieces
1/2 cup cold sour cream
1/4 cold whole milk
1/3 cup finely chopped pecans, preferably toasted
Getting Ready:
Center a rack in the oven and preheat the oven to 425 degrees F. Get out a sharp 2-inch-diameter biscuit cutter and line a baking sheet with parchment or a silicone mat.
Whisk the flour(s), baking powder, salt, and baking soda together in a bow. Stir in the brown sugar, making certain there are no lumps. Drop in the butter and, using your fingers, toss to coat the pieces of butter with flour. Quickly, working with your fingertips (my favorite method) or a pastry blender, cut and rub the butter into the dry ingredients until the mixture is pebbly. You’ll have pea-size pieces, pieces the size of oatmeal flakes and pieces the size of everything in between– and that’s just right.
Stir the sour cream and milk together and pour over the dry ingredients. Grab a fork and gently toss and turn the ingredients together until you’ve got a nice soft dough. Now reach into the bowl with your hands and give the dough a quick gentle kneading– 3 or 4 turns should be just enough to bring everything together. Toss in the pecans and knead 2 to 3 times to incorporate them.
Lightly dust a work surface with flour and turn out the dough. Dust the top of the dough very lightly with flour, pat the dough out with your hands or toll it with a pin until it is about 1/2 inch high. Don’t worry if the dough isn’t completely even– a quick, light touch is more important than accuracy.
Use the biscuit cutter to cut out as many biscuits as you can. Try to cut the biscuits close to one another so you get the most you can out of the first round. By hand or with a small spatula, transfer the biscuits to the baking sheet. Gather together the scraps, working with them as little as possible, pat out to a 1/2-inch thickness and cut as many additional biscuits as you can; transfer these to the sheet. (The biscuits ca be made to this point and frozen on the baking sheet, then wrapped airtight and kept for up to 2 months. Bake without defrosting– just add a couple more minutes to the oven time.)
Bake the biscuits for 14-18 minutes, or until they are tall, puffed and golden brown. Transfer them to a serving basket.
They look perfect! So glad you liked them. I loved them too.
slush - thanks! They were really very good, and I’ve got some frozen so I can enjoy them another day
they look delicious even without the nuts! I didn’t think they needed any topping either, yum!
Mary - thank you! I was hoping that omitting the nuts wouldn’t create too much of a problem, but I thought that these were just wonderful!
They look like you made them into everything a biscuit should be! You didn’t miss anything without the nuts, they’re good with whatever you add or don’t to them.
Lemontartlet - thank you! I was so pleased with how they turned out!
They look delicious!! I am glad that they turned out without using the pecans.
April - thank you!!
Your biscuits look nice and flaky on the inside! Great job!
They look so light and fluffy! Great job!
-Clara
Erin - thank you! My first biscuit-making venture was a success!
Clara - thank you!
So delicious and I love the picture too!
Joy - thank you! I agree - definitely delicious!
Your biscuits look fabulous, Nice and flaky and so high and fluffy. Well done!
Your biscuits look great - they rose! Mine didn’t, but I’m going to give it another shot!
Marie - Thank you! I only wish I had made them bigger
Madam Chow - Thanks! I hope you have a better outcome with your second batch!
Yours look so flakey!!!!!!
I agree that they should be bigger. I made my with the two-inch cutter and kind of wish they were bigger. The simplicity of these almost demands a bigger biscuit. Great job and sorry to hear you are allergic to nuts. I am allergic to all seafood so definitely understand.
Kate - Thank you! I was surprised that they turned out well, since my dough was a little dry.
Danielle - Bigger is almost often better! And I am allergic to all seafood as well… and add to the list turkey and cinnamon. There, all of my allergies laid out for you… I’m a mutant
yum. yum. yum
with or without the pecans, they look fab!
ps http://bbaking.wordpress.com/2008/02/26/make-my-day/
For first-time biscuits, they look terrific. What’s nice about baking them yourself is that you remove or add whatever extra goodies you like.
Very nice, beautiful biscuits! Great job!
I agree - two inches is tiny! Maybe if they’re cut bigger they’d rise more? Either way, yours look beautifully browned and tasty!
bev - thank you!
Judy - I am becoming a little crazy about not wanting anything store-bought! Now that I know I can do it myself, I don’t want anything processed or with preservatives.
Gretchen - thank you!
Caitlin - Definitely tiny! Although it was a good excuse to eat a lot in one sitting
These biscuits look yummy. I’ll have to try them.
Love, Mom
what perfect looking biscuits! congrats on your first homemade batch
YUM!! Yours are stunning!! Great job, these were delicious biscuits :O)
Yumyum they look great! I was quite surprised at how small the biscuits were too. But that’s okay because then there’s more delicious crispy edges.
Mom - thanks! I’ll have to make them for you the next time I see you
Jaime - thank you, I was so proud!
Beth - They definitely were delicious, I’m glad you liked them as well!
Ashley - Thanks again for a great recipe pick! And you’re right - the smaller the biscuit the more crispy edges
I’m so glad it worked out for you. I think I’ll make them with out nuts next time since the hubs prefers things sans nuts. I’m glad to hear that they’ll be super tasty that way , too.
Rachel - I definitely think they are great without the nuts! Good luck!
great job Chelley! your end-product looks great!!
even without the nuts, those look pretty good!
smellslikehome - Thank you! I really enjoyed these!
steph - thanks! I was hoping that leaving the nuts out wouldn’t take away from them, and I was very happy with the results!
They look fantastic - love the rise you got.
Jhianna - thank you!
Your biscuits look great! They look nice and fluffy.
Amy - Thanks! I was pleasantly surprised with how they turned out.
ack! i just accidentally posted my comment to this on your chicken and dumplings post! oh well..i am tired, what can i say? your biscuits look great, and so do the chicken and dumplings (that’s my husband’s favorite dinner btw)!
They look wonderful! I will have to give these a try sometime.