Tuesday, February 26, 2008

TWD-Pecan Sour Cream Biscuits





This weeks TWD recipe was chosen by Ashley from Eat me, delicious. This recipe had only a few different ingredients and came together quickly. I really didn't know what to expect with these biscuits, since they had chopped pecans and used brown sugar in the mix, but they are really good. I ate 2 as soon as they came out of the oven with a pad of honey butter.


Our TWD chicks have now made it to 50 members, go and check out their take on the biscuits as well.


Pecan Sour Cream Biscuits (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


1/3 cup finely chopped pecans, preferably toasted


Getting Ready: 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 bow. 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.


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 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 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 14-18 minutes, or until they are tall, puffed and golden brown. Transfer them to a serving basket.


21 comments:

chelley325 said...

Your biscuits look great!

Madam Chow said...

Yours look like they rose - mine didn't, but it was entirely my fault.

CB said...

Delish! Great job! :)

Mary said...

glad you enjoyed them...we did too! they look great!

slush said...

Yum! We loved them too. Another keeper. :)

Marie said...

Delicious looking biscuits! Well done!

Tempered Woman said...

Ha~ too funny! I was just commenting on Laurie's site that I bet these would be so good with honey butter. Must be ESPn. ;-)
They look great and I swear you TWD's are making me crazy hungry today.

Judy said...

They look delicious, especially with honey butter. The biscuits, not the towels; although they could be delicious as well. (Does your computer screen ever 'jump'?)

Just like Stella Used to Make said...

Your biscuits look great, better than mine. Mine were a bit flat.

Erin said...

Looks great! I was also thinking that they would be great with honey butter =)

Megan said...

They sound interesting with pecans. oooh, and honey butter! I'll try these soon!

Engineer Baker said...

Very pretty! Well done!

Jaime said...

good job! glad you enjoyed them :)

Beth G. said...

Beautiful biscuits!! :) Great job~

eatme_delicious said...

Yum I love the browned top!

Dolores said...

I'm with you... I love how easy these are to make, with what amounts to pantry staples. And they are *mighty* tasty fresh from the oven...

smells like home said...

great job! mmm....honey butter....mmm....

Cakespy said...

I have so enjoyed going through everyone's biscuits. Yours look fantastic.

marye said...

Those look great!
I tagged you for a blog award...

Jhianna said...

Looks great (and mmm... honey butter, good idea!)

lemontartlet said...

*grabs some of your honey butter, and hands over the apple butter from hers* Oh yeah, gonna move to where y'all are and well have brunch. A lot.

Tuesday, February 26, 2008

TWD-Pecan Sour Cream Biscuits





This weeks TWD recipe was chosen by Ashley from Eat me, delicious. This recipe had only a few different ingredients and came together quickly. I really didn't know what to expect with these biscuits, since they had chopped pecans and used brown sugar in the mix, but they are really good. I ate 2 as soon as they came out of the oven with a pad of honey butter.


Our TWD chicks have now made it to 50 members, go and check out their take on the biscuits as well.


Pecan Sour Cream Biscuits (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


1/3 cup finely chopped pecans, preferably toasted


Getting Ready: 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 bow. 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.


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 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 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 14-18 minutes, or until they are tall, puffed and golden brown. Transfer them to a serving basket.


21 comments:

chelley325 said...

Your biscuits look great!

Madam Chow said...

Yours look like they rose - mine didn't, but it was entirely my fault.

CB said...

Delish! Great job! :)

Mary said...

glad you enjoyed them...we did too! they look great!

slush said...

Yum! We loved them too. Another keeper. :)

Marie said...

Delicious looking biscuits! Well done!

Tempered Woman said...

Ha~ too funny! I was just commenting on Laurie's site that I bet these would be so good with honey butter. Must be ESPn. ;-)
They look great and I swear you TWD's are making me crazy hungry today.

Judy said...

They look delicious, especially with honey butter. The biscuits, not the towels; although they could be delicious as well. (Does your computer screen ever 'jump'?)

Just like Stella Used to Make said...

Your biscuits look great, better than mine. Mine were a bit flat.

Erin said...

Looks great! I was also thinking that they would be great with honey butter =)

Megan said...

They sound interesting with pecans. oooh, and honey butter! I'll try these soon!

Engineer Baker said...

Very pretty! Well done!

Jaime said...

good job! glad you enjoyed them :)

Beth G. said...

Beautiful biscuits!! :) Great job~

eatme_delicious said...

Yum I love the browned top!

Dolores said...

I'm with you... I love how easy these are to make, with what amounts to pantry staples. And they are *mighty* tasty fresh from the oven...

smells like home said...

great job! mmm....honey butter....mmm....

Cakespy said...

I have so enjoyed going through everyone's biscuits. Yours look fantastic.

marye said...

Those look great!
I tagged you for a blog award...

Jhianna said...

Looks great (and mmm... honey butter, good idea!)

lemontartlet said...

*grabs some of your honey butter, and hands over the apple butter from hers* Oh yeah, gonna move to where y'all are and well have brunch. A lot.