I decided to RSVP for the latest round of Taste & Create again. I had such fun the last go around and this is such a fun and unique event. I am so glad that I did because my partner, Michelle, of Sugar & Spice has so many amazing posts. First off, I love, love, love her blog – the name, the layout, the recipes, everything about it is amazing. Without Taste & Create I’m still sure I would have found Michelle’s blog, but I’m so glad that this event helped me find it that much sooner.
There were so many things that I wanted to make, and have bookmarked to do so, but when I was trying to figure out what to make, I kept coming back to a TWD recipe for Pecan Sour Cream Biscuits. Now, I know that this item has already been blogged by all the TWDer’s back in January, but I decided to give it a go anyway. I had already decided to make a big pot of chili for dinner and I decided, since the chili I was going to make promised to be savory and rich (yes, I add a little bittersweet chocolate to it). These biscuits would be perfect with it. And, oh, I wasn’t disappointed. Even with my own little mess up in the recipe (umm, 5 Tablespoons of butter, Holl, not a full stick – whoops – this blog should probably be renamed “cooking while distracted”), these biscuits were still tender, flavorful and amazing.
I think the thing I love most about these biscuits, is well, the pecans and brown sugar. No shocker there that I am a huge fan of both brown sugar and pecans. I think I have proved that already on this blog. Anyway, they were absolutely wonderful with the chili (which I will provide the recipe for as well soon) and aside from that I had a last minute idea to serve the biscuits. I usually slather mine with butter, but this time, since I still have some Dulce de Leche from the other day, I decided to put a little of that on it. All I can say is WOW. I mean, seriously, WOW. Of course, it is no shocker that this would be a natural combination, but still, the result was nothing short of delicious.
So, without further ado, here is the recipe for the biscuits. I will post that chili soon, but I will definately be making these biscuits often.
Pecan Sour Cream Biscuits
(Source: Dorie Greenspan “Baking: From My Home to Yours” p.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
1/3 cup finely chopped pecans, preferably toasted
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.