Pecan Sour Cream Biscuits

April 9, 2013

pecan scones 1

Yet another recipe born out of necessity. I technically shouldn’t say that. I don’t need to use up the leftover sour cream in the fridge… it’ll just make me twinge every time I open the fridge until it starts to turn green and furry haha but really I should be thanking my over compulsive need to use up leftovers- I’ve made some pretty great recipes with remnants of ricotta and the last few glugs of a buttermilk carton! And this recipe here is no different- these “biscuits” were fantastic.

You like how I put biscuits in quotations?? Haha it was my way of embodying sarcasm. I love you Dorie, but I just don’t agree with you calling these biscuits. They are too perfectly akin to scones to be entitled as anything but. I’ll let you stake your claim though- “biscuits” they’ll be. pecan scones_

Between the soft, flaky, tender texture of these biscuits and the warm crunchy crust these had the most delightful texture. I thank that leftover sour cream. But I can’t thank to recognize the pecans either- toasted and chopped- what a fun thing to add to a biscuit! That may be why I want these to be called scones so badly, because you don’t often find pecans in biscuits. And you don’t often find a good 1/4 cup of brown sugar in them either! Not that I am complaining. These were probably one of the best scone-like biscuits I have ever had. Truly. I spread on a nice smear of some delicious pumpkin butter and went to town, three at a time (I tend to do things in three…)

So in the end all I have to say is this: “Thank you, mildly neglected carton of sour cream in the back of my fridge. Thank you.“.

Pecan Sour Cream Biscuits
Serves: 12
  • 2 cups all-purpose flour (or 1¾ cups all-purpose flour and ⅓ cup cake flour)
  • 1 Tb baking powder
  • ½ tsp salt
  • ¼ tsp baking soda
  • ¼ cup (packed) light brown sugar
  • 5 Tb cold unsalted butter, cut into 10 pieces
  • ½ cup cold sour cream
  • ¼ cup cold whole milk
  • ⅓ cup finely chopped pecans, preferably toasted
  1. Center a rack in the oven and preheat oven to 425°F. Get out a sharp 2-inch diameter biscuit cutter, and line a baking sheet with parchment or a silicone mat.
  2. Whisk the flour(s), baking powder, salt, and baking soda together in a bowl. Stir in the brown sugar, making certain there are no lumps. Drop in butter and, using your fingertips, toss to coat the butter pieces with flour. Quickly, working with your fingertips or a pastry blender, cut and rub the butter into the dry ingredients until the mixture is pebbly. You'll have pea-sized pieces, pieces the size of oatmeal flakes and pieces the size of everything in between- and that's just right.
  3. Stir the sour cream and milk together and pour over 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 enough to bring everything together. Toss in the pecans and knead another 2 to 3 times to incorporate them.
  4. Lightly dust a work surface with flour and turn out the dough. Dust the top of the dough very lightly with flour and pat the dough out with your hands or roll it with a pin until it is about ½ inch high. Don't worry if the dough isn't completely even- a quick light touch is more important than accuracy.
  5. Use a 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 this first round. Transfer the biscuits to the baking sheet. gather together the scraps, working them as little as possible, pat out to a ½-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 a baking sheet, then wrapped airtight and kept for up to 2 months. Bake without defrosting- just add a couple more minutes to oven time). Bake the biscuits for 14 to 18 minutes, or until they are tall, puffed and golden brown. Serve warm.



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