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Tuesdays with Dorie….

I’m sick. Sick. Sick. I can’t even tell you what this weeks TWD baked good tasted like. It looked good. But food and I are not getting along right now.
But being the trooper that I am I got this done. Luckily, this week was Pecan Sour Cream Biscuits(selected by Ashley of Eat Me Delicious) and so little time was needed to accomplish it.
Make sure to check out the Tuesdays With Dorie blog to see way better efforts than me this week.
Off to bed.

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.

Source: Adapted from Baking: From My Home to Yours by Dorie Greenspan, Houghton Mifflin Company, November 2006

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Comments

  6. I am so sorry you are not feeling well. Its been a rough season for illness. Get lots of rest, hope you feel better soon.

    Agreed your biscuits look perfect!

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  11. Oh Pea I do hope you feel better soon. All my wishes and hugs to you. These scones are great – take it from me because I’ve made them too. You’ll have to give them another go when you are feeling better.

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  12. Oh, hon, I hope you feel better soon. You biscuits look scrumptious; I’m sorry you couldn’t enjoy them. And the place setting is so cute. How can you be creative when you’re feeling ill?

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  17. I hope you feel better soon but I know how it is because I am sick today too. have had the flu 3 times this year and I never get sick! But these biscuits look amazing. Well done!

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  20. Sorry you are felling bad. I picked my son up from school early today with a fever. Maybe “spring fever”.
    Your blog is were I found Tuesdays with Dorie, thank you!

    Reply

  25. oh, I am so sorry you are sick…is it possible to pass germs through the internet because I just got over the flu…regardless, your biscuits look great and believe me, they are delicious!

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  30. Oh dear, not you too! Seems most people I know are coming down with the flu (but not us, knock wood, cross fingers, say a prayer, whatever it takes!)
    Get well soon!

    Reply

  31. i’m sorry you’re sick – i hope you get well soon! i can tell you aren’t feeling well b/c that is probably the shortest post i have ever seen you write!

    your biscuits look lovely

    Reply

  50. Man, you are one fantastic trouper to bake it, photo it and then blog it.
    Hope you feel better soon. If I lived closer I would make my panacea chicken soup. It cures everything.

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  51. Yay! I’m number 51. Do I win anything? Hope you feel better soon. I’m feeling pretty sorry for you right now. Those biscuits look pretty yummy though…totally.

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  54. Apparently the Plague is sweeping the country… My entire office and nearly all of my friends have been sick — and I was sick for half the week! Hope you feel better soon!

    Reply

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