D loved these, and I ain’t arguing with him about it. Y’all, these are so tasty it ain’t even right! They were simple and friendly, the dough was so nice to work with and they were done before you could clean up after them. A few things I changed, walnuts instead of pecans and low fat buttermilk instead of whole milk. Wanna try these with whole wheat flour!
Now y’all, cutting in butter ain’t never been one of my favourite things to do. That’s why when I heard about this technique, I was really happy to try it! It’s worked out good, and this recipe was no exception. Using a cheese grater, very cold butter can be grated into your flour mixture instead of cutting your butter. Toss it with a fork a little, and you’re good to go! It’s a lot quicker, and you don’t have to worry about warming the butter up as you cut and rub it. Y’all won’t be disappointed with this trick. Y’all can tell I didn’t have a biscuit cutter, a star cookie cutter made these really cute!
A little apple butter is the perfect accompaniment to these tender guys. A cheerful fried egg and a biscuit was a great breakfast, and one that D says is a keeper. He’s the one who vetoes or approves the food around here. He’s a really good one to feed, he ain’t picky and he’s always encouraging me to try new things. Don’t ya love him (and these biscuits)?
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 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.