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.


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. ここ2年間、株価の上昇で含み資産を大きく増やした富裕層の方々も多いことだろう。今回は1億円を超える超高級腕時計をZUU online編集部が選出した。カタログやオークションで開示されている商品をもとにしているため、特別発注の商品などは入っていないことはご容赦いただきたい。
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  3. <古川小夏コメント>今年は念願だったカウントダウン公演を行うことになりました!!去年の大晦日に、先に帰る新井愛瞳を見送ってからずっとやりたいって思っていたので、嬉しいです!!みんなで終える今年。みんなで迎える新年。やっぱりずっと駆け抜けてるアプガなので、カウントダウンだってステージ上に居たい!!2015年を無駄にしないためにも、迎える2016年のためにも、最高の空間をみなさんと作りたいです!そしてなにより楽しい年越しにしたいっ!!そう思っています!たった一秒間で年がかわる貴重な瞬間をアプガと過ごしてください!!CRAZYなカウントダウンを!!!
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