Tuesdays with Dorie's recipe for today is Pecan Sour Cream Biscuits. The weather in Boston right now is perfect for biscuit baking. It's cold with huge wet snowflakes coming down. I just had the pleasure of eating a biscuit fresh from the oven with a cup of Earl Grey. Comfort in a cup and on a plate, food experiences like this are what it's all about. This is also my first blog post since Joe and I moved from California back to Boston. I can't think of a better way to start blogging again, with such a nice, homey recipe. Speaking of California, my friend had made these back in April when I first decided to put together a baking blog. The concept of my blog, baking from one cookbook with a group of friends certainly changed quickly after my first post. Practically everyone in the original post moved away (including myself at the end!). I decided to stick with the blog though and post my own baking and cooking experiences. In addition to baking with TWD, I will continue to post my own experiences. I've been baking and cooking from two great cookbooks, so expect some new posts soon.
The Pecan Sour Cream Biscuit recipe was very straight forward. Combine dries, cut in butter, add liquid and then pecans. Whenever I make biscuits, I get nervous that I'm going to over mix the dough. After making and baking off my biscuits, I think I could have used one more fold to get the dough a bit more cohesive. The biscuits came out awesome, but instead of baking straight up, they all seemed to lean over a bit. I have a feeling that's because the dough was a bit loose. Regardless, the biscuits were delicious, and I will certainly make them again. I loved the tang the sour cream produced in the biscuits, and the pecans added a nice texture to the dough.
(Pictures to come soon… )
Posts
