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Tuesdays with Dorie: Pecan Sour Cream Biscuits


For this week’s installment of Tuesdays with Dorie, Ashley of eat me, delicious chose the Pecan Sour Cream Biscuits. It was a nice change of pace from the heavy desserts we have been making the past few weeks. It’s been so long since I’ve made biscuits and it was nice to make them again. These are my favorite biscuits now, and when I have the chance to make biscuits again, I will definitely turn to this recipe. The pecans were a nice touch, but if you don’t like nuts you can definitely omit them. David doesn’t usually like nuts but he didn’t mind them here and really enjoyed the biscuits.

These were a little different from the biscuits I am used to. In the South, we love our biscuits with lots of buttery layers. I like these just as much though. They were not extremely flaky, but very soft and delicious. They were sweet without being overly sweet. I think they would taste great with honey or honey butter. Dorie never seems to let me down with her wonderful recipes. I will definitely be making these again! Be sure to check out our Tuesdays with Dorie blog so see how everyone else did with the recipe!

Next week we will be making Snickery Squares, which I got to chose!



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 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.

Source: Baking: From My Home to Yours by Dorie Greenspan


14 Responses

  1. Erin, I think these are the most perfectly tall, puffed, and golden brown biscuits I’ve seen! Awesome job!!

  2. These are pretty! That’s a perfect rise you got on them, and they look every bit as good as they taste.

  3. Thanks! I really enjoyed this week’s recipe!

  4. They look great! Your’s really got some height on them. Perfect!

  5. Great looking biscuits!! Looks like you got some delicious golden brown crunch going on there on the edges….yummy, my favourite part!! Well done! I am definitely looking forward to next weeks challenge. Great choice!

  6. They look so golden and delicious! And what a great rise! You’re awesome, it’s true!

  7. Lovely biscuits — golden color and nice height. I’m looking forward to next week!

  8. You should be proud – these look fantastic!

  9. what an incredible job you did with these!! mine look like little pancakes compared to yours. lol

  10. Very pretty, and thanks so much for picking snickery squares – that’s a recipe that I’ve had in queue since I first looked at this book!

  11. looks like your biscuits fluffed up really well! i agree, they were soft and crumbly but not very flaky. still tasted good though 🙂

  12. Wow those are some really beautiful looking biscuits!

  13. Your biscuits look fantastic…still jealous of the “risen” biscuits. I was looking at your previous posts and noticed you’re from SC..so am I! If you don’t mind send me an e-mail and let me know where in SC! Oh yeah, I’m very excited about the Snickery Squares, great choice!

  14. Lovely biscuits, and I’m looking forward to the squares next week!

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