TWD #1: [Pecan Sour Cream Biscuits]
I’ve been drooling over a food blog event called Tuesdays with Dorie (Greenspan) for many weeks now. My friend Laurie hosts it and I have many foodie friends (including the fabulous Nikki and Rachel) that participate every week. Usually I am the first to sign up for blog events but one of requirements of TWD is to own Dorie Greenspan’s cookbook. Alas, while I am sure its worth its $40 price tag, I just couldn’t afford that requirement… until now! Thanks to my friend, Leigh, for making my TWD dreams come true! Wub you girl! w00t!
I am excited to say that I became the 50th member of TWD last week and this is my first recipe. Can’t wait for the next one!
Stretchy pants… here I come! LOL
Check out the other TWD bakers’ blogs here on the side menu bar.
Hosted by Ashley from Eat me, delicious
Baking: From My Home To Yours, page 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 (I substituted buttermilk)
1/3 cup finely chopped pecans, preferably toasted
[NOTES: I half the recipe and used a 2 inch cookie to make smaller biscuits. I ended up making ~11 biscuits this way.]
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 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 (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.
[NOTES: Leigh suggested grating the cold butter into the flour mixture and then tossing to coat. Worked out great!]
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 (I used a 2 inch cookie cutter instead) 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.
Husband rating: A+
He really loved them and ate about 6 in one sitting! He asked me when I was making them again. haha
Wifey rating: A+
I am really not a biscuit person so I wasn’t sure what to expect but they were SO good. I definitely ate my fair share of them. I love pecans!
Next Tuesday: Snickery Squares on pages 120-122.
Entry filed under: Tuesdays With Dorie.