TWD: Pecan Sour Cream Biscuits

Author: swampkitty05  //  Category: Food Blogging Event, Recipes

Since I’ve been feeling my cooking oats again recently, I’ve decided to join in on an ongoing food event called Tuesdays with Dorie, in which a group of aspiring bakers work their way through Baking: From My Home to Yours by Dorie Greenspan one recipe at a time.

This week’s recipe was Dorie’s Pecan Sour Cream Biscuits. Like others, I had some issues with the texture – mine also came out more like scones and quite a bit more heavy than I expected. In addition, I also had some issues with the dough (and the final product) being a bit too crumbly and not wanting to hold together. Nevertheless, they were quite delicious, especially slathered with some butter while they were still hot.

twd_biscuits

Pecan Sour Cream Biscuits
(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 cup 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.

Bake the biscuits for 14-18 minutes, or until they are tall, puffed and golden brown. Transfer them to a serving basket.

8 Responses to “TWD: Pecan Sour Cream Biscuits”

  1. CB Says:

    I look they look marvelous! Great job!
    -Clara

  2. Michelle Says:

    So glad to have you join us! Your biscuits look great!

  3. Caitlin Says:

    They look beautiful and nicely risen, so you couldn’t have had too many problems! Nice job!

  4. JAime Says:

    glad you joined TWD! :)

    your biscuits turned out great! looks like they rose just fine…

  5. laurie Says:

    I had the crumbly issue too. I ended up putting a tad more milk in so they would hold together. Your biscuits look great, and Im glad you liked them.

  6. Beth G Says:

    Great job & welcome to TWD!! Your biscuits look great :)

  7. Jhianna Says:

    Looks great! Welcome to the group!

  8. Dolores Says:

    There seem to be a lot of mixed reaction to this one. Count me among the others who are glad you joined in and tried it. Everyone seems to agree they’re tasty.

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