Pecan Sour Cream Biscuits

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Part of my Tuesday's with Dorie Searies, these pecan sour cream biscuits are made from Dorie Greenspan's Baking: From My Home to Yours. They're light, fluffy, and buttery with just the right touch of sweetness and crunch, making them perfect for breakfast or dinner.

Course Breads, Breakfast & Brunch, Side Dish

Cuisine American

Keyword Dorie Greenspan biscuits, flaky biscuits, nutty biscuits, pecan biscuits, Pecan Sour Cream Biscuits, sour cream biscuits

Cook Time 18

Total Time 18

Servings

Calories 176kcal

Author Shelby Law Ruttan

Equipment

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.

Nutrition