Warm, fluffy, and slightly nutty, these pecan sour cream biscuits are a delicious twist on the classic biscuit. The sour cream keeps them extra tender while the pecans add a subtle crunch that makes them stand out at breakfast or alongside dinner.
This recipe coms from my Tuesdays with Dori series, where a group of us who love Dorie Greenspan's Baking Cookbook (affiliate link) are baking our way through month by month. I've always admired Dorie's style of combining comfort with creativity, and this recipe is one of my favorites to share.
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Why You'll Love This Recipe
Tender texture: sour cream keeps the biscuits soft and moist inside.
Nutty crunch: toasted pecans add flavor and a bit of texture to each bite.
Versatile side: great with breakfast, holiday meals, or as a snack.
Easy process: simple ingredients, quick steps, and reliable results.
Key Ingredients for Nutty Biscuits
See the recipe card at the bottom of this post for a full list of ingredients and instructions.
- All-purpose flour: the base for structure.
- Brown sugar: adds a touch of sweetness that pairs well with pecans.
- Cold butter: key for flaky, layered biscuits.
- Sour cream: keeps the biscuits soft and tender.
- Toasted pecans: bring nutty flavor and crunch.
Ingredient Substitutions
- Greek yogurt instead of sour cream for a lighter tang.
- Walnuts instead of pecans for a slightly stronger flavor.
- Buttermilk in place of milk and sour cream for a classic biscuit taste.
Variations on Pecan Sour Cream Biscuits
- Cheddar pecan biscuits: add shredded sharp cheddar for a savory biscuit.
- Maple glazed pecan biscuits: brush with a light maple glaze after baking.
- Cranberry pecan biscuits: fold in dried cranberries for a holiday touch.
Tips for perfect Sour Cream Biscuits
- Keep butter cold: cold chunks of butter create flaky latyers.
- Don't overwork the dough: gentle kneading keeps biscuits tender.
- Toast the pecans: toasting brings out their nutty flavor and aroma.
How to Store and Reheat
Store biscuits in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 4 days. To reheat, warm them in a 325°F oven for 8-10 minutes to bring back their fresh-baked texture.
Serve With...
These pecan sour cream biscuits pair beautifully with Caramel Apple Butter, or alongside Basic Beef Stew for a comforting meal. Try them at breakfast with Muscadine Jam, or as a side to Air Fryer Rotisserie Chicken.
More Easy Biscuit Recipes to Try
If you enjoy these biscuits, you may like my Garlic Cheddar Biscuits, or my low carb recipe for Zucchini Cheddar Biscuits. If you want a classic biscuit recipe try my Mom's Old Fashioned Buttermilk Biscuits or my personal favorite, Fluffy Homemade Biscuits.
When you make this recipe, please comment below and let me know what you think. I'd love it if you tag me on Instagram @grumpyshoneybunch or #grumpyshoneybunch so I can see your photos!
If you love this recipe, please leave a ⭐⭐⭐⭐⭐ rating
📖 Recipe
Pecan Sour Cream Biscuits
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Ingredients
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon salt
- ¼ teaspoon baking soda
- ¼ cup brown sugar , packed
- 5 tablespoons cold unsalted butter , cut into 10 pieces
- ½ cup sour cream
- ½ cup cold whole milk
- ⅓ cup finely chopped pecans toasted
Instructions
- Preheat oven to 425℉.
- Whisk flour(s), baking powder, salt and baking soda together in a bowl. Stir in brown sugar, making certain there are no lumps.
- Drop in the butter and using pastry blender, quickly work dry ingredients until mixture is pebbly. You should have pea-size pieces, pieces the size of oatmeal flakes!
- In a large glass measure, stir the sour cream and milk together and pour over the dry ingredients. Using a fork, stir gently until you have a nice soft dough.
- Reach into the bowl and give the dough a quick gentle kneading - 3 or 4 turns should be enough. Toss in the pecans and knead another 2 -3 times to incorporate them.
- Turn dough onto lightly floured counter and dust the top with flour. Roll dough out until it is about ½-inch high.
- Using biscuit cutter, cut as many biscuits as you can from the dough. Gather scraps, pat together and repeat. Bake for 14 -18 minutes or until they are tall, puffed and golden.
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