TWD #1: [Pecan Sour Cream Biscuits]

February 26, 2008 at 5:31 am 20 comments

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.

Oven “Fried” Parm Chicken Fingers NFR: Happy 7-Monthaversary to me!

20 Comments Add your own

  • 1. slush  |  February 26, 2008 at 5:58 am

    I am so stoked you joined us CB! The biscuits looks perfect. Its great you both loved them too. This recipe is def a keeper.

  • 2. Michelle  |  February 26, 2008 at 6:00 am

    So glad to have you joining us! Your biscuits look absolutely perfect!

  • 3. mary  |  February 26, 2008 at 6:31 am

    they look so perfect! welcome to the group….glad you enjoyed your first TWD!

  • 4. lemontartlet  |  February 26, 2008 at 6:40 am

    These biscuits are a new regular here, and yours look as perfect as can be! In fact, come make me some right now. bring the bunny. (Honestly, 40 bucks? Do I look like I pay retail to you? On sale woman, amazon never makes you pay full price!)

  • 5. Marie  |  February 26, 2008 at 8:00 am

    Great looking biscuits! Welcome to the group!

  • 6. CB  |  February 26, 2008 at 8:37 am

    SLUSH, me too! Thanks for adding me! w00t w00t!

    MICHELLE, aawwww I love perfection! haha. Thanks for the welcome!

    MARY, another perfect? I am on a roll! Get it? roll. biscuit…? same difference! haha. Thanks for the welcome!

    LT, my TWD fairy godmother. You rock!! So glad you didn’t pay full price. I am SO not worth it. ;)

    MARIE, Thanks for the welcome! Can’t wait for the next one!

  • 7. Tempered Woman  |  February 26, 2008 at 9:15 am

    hehe- I usually go the amazon route but I caved and joined the Good Cooks book club cause I knew I wanted a couple hundred cookbooks. It’s good for the introductory offer. Then back to Amazon.
    Your biscuits look perfect~ I love pecans and am totally droolin over these today!

  • 8. CB  |  February 26, 2008 at 9:18 am

    TW, thanky ma’am! And why aren’t you in the group missy!?? Do I have to open a good ol fashion can of pressure whoop ass on your… uh… ass? Hmmm… its not that threatening when I use “ass” 2x. hehe.

  • 9. Madam Chow  |  February 26, 2008 at 10:10 am

    I thought they were good, too, even though I goofed them up. Yours look great!

  • 10. CB  |  February 26, 2008 at 10:16 am

    MADAMCHOW, thanky! hey goof ups are what makes us learn right? I am all about goof ups! haha.

  • 11. Mari  |  February 26, 2008 at 10:43 am

    You baked up some beauties! Nice work #50!

  • 12. CB  |  February 26, 2008 at 10:48 am

    MARI, thanks for the welcome! :)

  • 13. Judy  |  February 26, 2008 at 11:59 am

    They look a lot like mine; must be the 2″ cutter. The ones I baked this morning were fresh out of the freezer, and I think they turned out better than the non-frozen ones.

  • 14. Erin  |  February 26, 2008 at 2:24 pm

    Looks great!

  • 15. CB  |  February 26, 2008 at 2:24 pm

    ERIN, thanks!! I definitely wanna make them again…

  • 16. Caitlin  |  February 26, 2008 at 5:30 pm

    They look beautifully browned and chock-full of pecans! Congrats on being our 50th member!

  • 17. Jaime  |  February 26, 2008 at 7:04 pm

    wow, look how rounded and beautiful yours turned out! glad you decided to join TWD :)

  • 18. CB  |  February 26, 2008 at 7:10 pm

    JAIME, thank you! I was really excited with how they turned out esp since I am not really a biscuit girl. ps. I absolutely love your blog! Been a lurker since the WC knot days… :)

  • 19. Beth G  |  February 26, 2008 at 9:07 pm

    WELCOME TO TWD, your biscuits look BEAUTIFUL!! Great job~ they got an A+ from hubby & I too!! :)

  • 20. CB  |  February 26, 2008 at 9:10 pm

    BETH, oh wow. I impressed you *and* hubs?!! w00t! I love your blog. Been lurking for a long time… :) Thanks for the welcome!


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