TWD: Pecan Sour Cream Biscuits

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 thoughts on “TWD: Pecan Sour Cream Biscuits

  1. I’m not sure where you are getting your info, but good topic.
    I needs to spend some time learning more or understanding more.

    Thanks for excellent info I was looking for this info
    for my mission.

  2. At present, all key U. They bre themselves for arduous dance techniques and choreography classes, long nights of clothing rehearsals, and ademic classes. Thursday with Jupiter in deep exaltation.”The NHL is our client so, consequently, due to the instant hockey information that we have, we pretty much dominate all of Canada in terms of penetration, client reach and growth,” Charles says, “Now we are looking to the Scandinavian countries and they, of course, have a major interest in hockey- that is good for us…very good. Learning of Astronomy and Astrology: The most auspicious constellations to nce the study are the Aswini, Punarvasu, Hasta, Swati, Moola and Revati. Mercury in deep exaltation with Wednesday in sunrise. Since Portugal is not as over-subscribed as France and Spain for holidays, it is still possible to find a relatively secluded beach house in Algarve Portugal, to spend private time with friends and family. The affliction of the Saturn with Mars needs to be avoided. Men are practical and everything they use has a function or meaning. The famous public research university was founded in 1890.
    Cheap Jerseys China http://www.cheapnfljerseyssupply.us.com/

Leave a Reply

Your email address will not be published. Required fields are marked *

*
*
Website