Today’s recipe is for my southern, biscuit loving friend Sherra. Don’t all good southern girls love biscuits?
If you ever visit food blogs you may have discovered a weekly challenge that many of the food bloggers participate in – Tuesdays with Dorie. The group is, recipe by recipe, baking their way through Baking from my Home to Yours by Dorie Greenspan. Each week a recipe is chosen and each food blogger puts their own spin on it and posts their version and photos on their food blog.
I have enjoyed watching their weekly challenges and even trying a few at home – maybe some day I’ll get brave enough to officially join the group.
A couple of months ago the recipe of the week was Pecan Sour Cream Biscuits. I copied it off and finally gave it a try for Sunday dinner this week. They are awesome!!
My husband commented not once, but twice at the dinner table on how amazing they were. Later in the day I overheard him on the phone to his mother when he told her that I had made “the best biscuits he had ever tasted” for dinner that day.
Now, my husband is not a southern boy, he is an Idaho boy, but he sure liked those biscuits!
LA Notes: If you have not made biscuits before, the trick is to handle the dough as little as possible – the less you handle it, the fluffier the biscuits. I used frozen butter and then grated it instead of cutting it in with a pastry blender. It worked great! I bought my pecans already chopped and toasted from Trade Joe’s. The brown sugar in the dough makes these biscuits extra yummy! I also used skim milk because that’s all we had in the house. Maybe it saved us a few calories?!
- 2 cups all-purpose flour (or 1¾ cups all-purpose flour and ⅓ cup cake flour)
- 1 tbsp baking powder
- ½ tsp salt
- ¼ tsp baking soda
- ¼ cup (packed) light brown sugar
- 5 tbsp cold unsalted butter, cut into 10 pieces* (or grate frozen butter)
- ½ cup cold sour cream
- ¼ cup cold whole milk
- ⅓ cup finely chopped pecans, preferably toasted
- Center a rack in the oven and preheat the oven to 425F
- 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 bowl
- 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 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 another 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 and pat the dough out with your hands or roll it with a pin until it is about ½ 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 the cut the biscuits close to one another so you get the most you can out of this first round. By hand or with a small spatula, transfer the biscuits to the baking sheet
- Gather together the scraps, working them as little as possible, pat out to a ½-inch thickness and cut as many additional biscuits as you can; transfer these to the sheet
- (The biscuits can 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 14 to 18 minutes, or until they are tall, puffed and golden brown
- Transfer them to a serving basket