Tuesday, February 26, 2008

Tuesdays With Dorie #1


I joined a Blog Baking Club last week. It is called Tuesdays with Dorie, and all recipes are chosen from the cookbook Baking: From My Home to Yours, By Dorrie Greenspan. Every week one member picks a recipe we all make, and it's posted on Tuesday.

Pecan Sour Cream 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.

16 comments:

Katie said...

Hmm...pecan biscuits sound so interesting. I love the idea being that the nut in inherently quite buttery. Next time I get some I may try this.

Madam Chow said...

Yours look really nice - mine did not come out fluffy.

Mary said...

great picture and the biscuits look wonderful! welcome to the group!

slush said...

Fantastic photo, great job! So glad you joined us!

Marie said...

Welcome to the club. I think your biscuits look wonderful! Well done on your first challenge!

amanda. said...

Ooh! They look like they baked up lovely! Mine stayed pretty flat. Blah.

Welcome to TWD!

Judy said...

Nicely done.

Dianne said...

Welcome to the group! :)

Engineer Baker said...

Beautifully fluffy! Welcome!

Jaime said...

i think mine turned out a lot like yours! great job! glad you joined us at TWD :)

Rachel said...

Welcome to the group.Great job!

Beth G. said...

YUM! Yours look great, welcome to TWD!! :)

lynette said...

yours browned beautifully!

smells like home said...

great job Ashlee! welcome to the group - it's great to have another WC nestie! :)

Sweet and Savory Eats said...

Great job!

Amy said...

Your biscuits look gerat!