Lately, I've been obsessed with making biscuits. I guess I'm inspired by my surroundings, and down here in the South, there is an abundance of biscuits. Here's a recipe for a sweet biscuit, its more like a scone to me. I'm for sure going to make this again. Well done Dorie!
pecan sour cream biscuits
from dorie greenspan’s “baking: from my home to yours”
- 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 cup cold whole milk
- 1/3 cup finely chopped pecans, preferably toasted
- 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 the flour. Quickly, working with your fingertips or a pastry blender, cut and rub the butter into the dry ingredients until the mixture is pebbly.
- 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 1/2 inch high.
- Use the biscuit cutter to cut out as many biscuits as you can. Try to cut the biscuits close to one another so you can 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 1/2-inch thickness and cut out as many biscuits as you can; transfer these to the sheet. (The biscuits can be made up 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 to 18 minutes, or until they are tall, puffed and golden brown. Transfer them to a serving basket.