This weeks Tuesdays With Dorie was hosted by Ashley of eatmedelicious. I am late to this baking challenge because of wrapping up work, getting ready to move, etc., etc. I actually made these on the Friday before but haven't been able to post.
Anyway, we all love these biscuits. They were just a little dry. I've never made biscuits before, but now I'm hooked. I think I over mixed when I added the butter. I think next time I make them I will use a suggestion from lemontartlet and use a cheese grater and grate either frozen or very cold butter.
We brought these with us on our camping trip this past weekend. They were a big hit with our friends, not so much with the kids. So, I guess we weren't really roughing it!
Pecan Sour Cream Biscuits
2 cups all-purpose flour (or 1 3/4 cups all-purpose flour and 1/3 cup cake flour)
1 TBS baking powder
1/2 tsp salt
1/4 tsp baking soda
1/4 cup (packed) light brown sugar
5 TBS 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
Getting Ready: Center a rack in the oven and preheat the oven to 425 decrees 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 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 the 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. 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 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 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 for 14 to 18 minutes, or until they are tall, puffed and golden brown. Transfer them to a serving basket.
To see more Tuesday with Dorie go here.