Tuesday, May 20, 2008

TWD: Going back, Pecan Sour Cream Biscuits



These are so yummy! I joined TWD after they had chosen these and knew I would have to make them some time soon. I am a biscuit lover, in fact the first Dorie recipe that I tried were her biscuits. I love her word imagery, using your fingers to meld the butter into the dry ingredients. This type of cooking takes me back...makes me excited...I am creating something with my own hands that will taste so delicious. It's right up there with making your own bread by scratch, no mixer involved:)

This week Tara from Smells Like Home chose madeleines. Because I do not have a madeleine pan, I decided that this was the week to make the biscuits. While Alex was away meeting with the guys, I whipped these up in no time. The only substitutions I made were to use walnuts instead of pecans, only because I had them on hand and I added a dash of cinnamon.

Try them with jam or jelly, butter or cream cheese, these are seriously good and just sweet enough.

Next week: Pecan Honey Sticky Buns chosen by Madam Chow of Madam Chow’s Kitchen
Last week: Florida Pie chosen by Dianne of Dianne’s Dishes

This week: Madeleines or an old recipe

Pecan Sour Cream Biscuits
(Source: Dorie Greenspan “Baking: From My Home to Yours” p.25)

(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.

16 comments:

Gretchen Noelle said...

Great job! This was my first recipe with TWD. Yum!

Garrett said...

Hmmm...I still have yet to try baking with sour cream. I was always told to avoid using too much of it as a child, so I think that skewed my views of it. I might have to try out this recipe after seeing how well it worked for you. Perhaps that'll get me back on the right track :-)

CRS said...

They look great! Glad you got the chance to try these.

Bumblebutton said...

Nice choice! Making biscuits is very satisfying...you reminded me how much I liked these.

lemontartlet said...

These were some of my favourites! They're very adaptable to adding other things, I loved them. Yours are a great colour!

Melissa said...

Great choice. I like those biscuits!

CB said...

This was my first TWD recipe and it was so easy and has a great flavor. I am not even a biscuit fan! Great pick!
Clara @ I♥food4thought

mimi said...

i love biscuits of all kinds, i should really try these out. yours look great!

Chris said...

What I wouldn't do for one of those biscuits right now...:)

Jaime said...

looks great! i enjoyed the sweetness of those biscuits :)

amanda. said...

Aren't these delicious?! I think I went through all of mine the day I made them. Mmm. I'm going to make them again soon I think.

They look great by the way. :)

Annemarie said...

Great job! THis is one I've been wanting to try.

Mevrouw Cupcake said...

This was my second TWD challenge and I loved them too! I froze half and then baked them off one-by-one for an after work snack...DANGEROUS!

Cafe Johnsonia said...

Those biscuits look divine!

Jayne said...

Very nice! I haven't made those yet...they were done before I joined. Your enthusiasm about them makes me want to bake them myself! Great job!

LyB said...

This was the first recipe I tried out of the book. I loved, loved, loved it! They are delicious!