I have to admit that when I saw what this week’s Tuesdays With Dorie recipe was, I was more than a little apprehensive. Biscuits? I had never made them before, and had only tasted them once or twice – ever!
When I got my copy of Baking sometime last year, the section on biscuits was one I was planning to ignore. I mean, I’m Chinese (not that that’s an excuse)… We don’t eat biscuits… at least not the type that was featured in Baking. The biscuits I was more accustomed to resembled more like cookies than scones.
I was going to have to fly blind on this one.
Dorie’s Pecan Sour Cream Biscuit was chosen this week by Ashley of eat me, delicious, and well… I followed the recipe to a tee! No substituting, no guessing, no estimating…
They looked relatively easy to make, but through out the whole process, I had no idea if I was even on the right track! I was worried, and well, I guess my biscuits felt it.
They didn’t rise as much as the pictures. As you can see, mine were fairly flat-ish, and not as full as Dorie’s. Someone please tell me if it looks like I’ve done something wrong??
Taste wise, they were pretty alright, with some butter and strawberry preserves. Again, they tasted a tad bit more like scones to me, but that may be my asian tongue talking.
Would I make these again? Probably not. Did I enjoy the process? Not so much. Not that this should deter anyone from giving this a try. But I’ll put it down to experience… And I can say that I’ve been there and done that!
I do look forward to next week’s Snikery Squares, chosen by Erin of Dinner and Dessert.
If you’re feeling adventurous enough… give these biscuits a try!
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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.