Tastybitsandbites’s Weblog


Pecan Sour Cream Biscuits
September 28, 2008, 5:27 pm
Filed under: Uncategorized

Let me preface this by telling everyone to go out and buy “Baking from my home to yours” by Dorie Greenspan. Heck – you don’t even have to go out – order it online.

I made these recently for breakfast at the cottage and served them with cinnamon maple syrup butter. Mmmmmmm……so good, so easy, so yummy fresh out of the oven with butter.

Pecan Sour Cream Biscuits

2 c. flour
1 tbsp. baking powder
1/2 tsp. salt
1/4 tsp. baking soda
1/4 c. brown sugar
5 tbsp. cold unsalted butter, cut into 10 pieces
1/2 c. sour cream
1/4 c. milk
1/3 c. 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, 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.

Yield: Approximately 12 biscuits

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