Tuesdays with Dorie: Pecan Sour Cream Biscuits
February 26, 2008 at 7:06 am | Posted in biscuits/scones, breakfast things, groups, tuesdays with dorie | 30 Comments
Ashley of eat me, delicious lured us out of the realm of cakes and into the world of breakfast treats by choosing Pecan Sour Cream Biscuits as this week’s Tuesdays with Dorie recipe.
I will fess up and tell you off the bat that I made these twice. The first time around, they were truly delicious, but they didn’t come out the way I thought they were meant to. Dorie described them as ‘high’ and ‘flaky,’ but mine didn’t rise much at all (surprising, given the large amount of leavener in the recipe), and while very tender, I wouldn’t have said they were flaky. Also, my photos of that batch were so blah-looking, I didn’t want to put them up. I still don’t like this photo either. What can I say…I am a perfectionist who never attains perfection. How frustrating to be me!!
The second time around, I followed a good suggestion made by Lemon Tartlet Leigh to grate my butter into the dry ingredients rather than try to cut in larger pieces. Then you can just toss the grated bits to coat and don’t run the risk of over-working the dough. I am usually pretty sensitive to over-working, but maybe I did on my first attempt, who knows. I’d say the second batch did rise a bit higher than the first, but I was expecting them to double in height or something, and they certainly didn’t. The only way I can put it is that they seemed more like scones than biscuits. That being said, they made darn fine scones (pecans and brown sugar are a great combo), and I’d certainly make them again, again…if that makes sense.
If you read the recipe in the book Baking: From My Home to Yours by Dorie Greenspan, or here on eat me, delicious, you’ll notice that Dorie calls for cutting the biscuits into two-inch rounds. I cut mine into larger squares, so there was no waste. Also two inches is tiny…I could eat like five of those. And if you’re wondering what that crazy red stuff is on my scones, it’s cranberry honey, which I received in the last go-round of Blogging by Mail.
Did anyone achieve high and mighty pecan sour cream biscuits this week? I dunno. Join me at the Tuesdays with Dorie site to view the blogroll!
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a whisk and a spoon 
Mine didn’t get huge, but they did rise and I thought they were flaky. However… 2″ IS really small! I will probably make these again, and when I do I will make them much larger!
Comment by Michelle— February 26, 2008 #
You say you don’t like this photo, but I have to let you know, I went ‘OOOH’ when this page loaded ^__^
Comment by Indigo— February 26, 2008 #
Yours turned out way more golden than mine! I think they were more white because I only had reduced fat sour cream and nonfat milk on hand. It definitely made them fluffier in texture and whiter. That cranberry spread looks great.
Comment by amanda— February 26, 2008 #
Those look so good …mmm! 🙂
Comment by Gigi— February 26, 2008 #
I don;t know which looks better, the rum punch cupcakes or the biscuits!
Comment by marye— February 26, 2008 #
The crumb on yours looks delectable to say the least. You wouldn’t happen to have a recipe laying around for the cranberry honey do you? Great job!
Comment by lemontartlet— February 26, 2008 #
I didn’t think mine rose terribly high either, but I think next time I’ll try the grated butter tip, and then do my 4x fold and roll trick. I learned that on a catering gig, and it has always given me the height that I want in a biscuit.
Comment by mari— February 26, 2008 #
Yours look great – I’ve made scones and biscuits many times, but I sure goofed on this one – tasty, but hard and flat. I’m going to make them again, though!
Comment by Madam Chow— February 26, 2008 #
Mine weren’t really high and mighty either. They definitely seemed scone-like to me. When I pulled out my 2-inch cutter, I immediately decided to go with something larger because it seemed too small. I didn’t think of just cutting the dough into pieces, though. I’ll have to try that next time.
Comment by Di— February 27, 2008 #
They look wonderful! And I would love to have some of that cranberry honey to go along with them!
Comment by aprilmlove— February 27, 2008 #
I don’t think they are supposed to rise like Dorie says….yours look delicious and the picture is fantastic!
Comment by mary— February 27, 2008 #
I think your picture looks absolutely delicious. I got to get me some of that cranberry Honey!
Comment by Marie— February 27, 2008 #
uhm, seriously coveting your cranberry honey right now…
I was just remarking on Laurie’s site that I can’t believe I have never tried these yet. I will dutifully keep your rising info in the back of my mind as I peruse the other TWD’s tho. Thanks!
Comment by Tempered Woman— February 27, 2008 #
Yours look great! I bet they taste wonderful with the cranberry honey!
Comment by Erin— February 27, 2008 #
1) I managed to eat 6 at one time – 2 inch biscuits = tiny!
2) cranberry honey?!? hook me up!
3) They look AMAZING! Good work!
Comment by Caitlin— February 27, 2008 #
mmmm cranberry honey?! your photo looks great, i don’t know what you are talking about!
Comment by Jaime— February 27, 2008 #
Your site makes me drool! Great job on the biscuits and the photography!
Comment by Rachel— February 27, 2008 #
hi im new to the blogging world bt nt new to watching the food blogging world,and from what i can see those biscuits look fab adn jst hw they are meant to.hpe this helps you see perfection lol!!
Comment by kate— February 27, 2008 #
My son’s ultimate treat is scones with jam and cream and this is a excellent alternative . Even for me, it would be a good teatime treat – I am not big on breakfasts.
Comment by Nina— February 27, 2008 #
WOAH, yours look awesome!!! Mmmm, they were totally worth making twice, and I can’t wait to try the grating method the next time I make these!! 🙂 GREAT JOB!
Comment by Beth G— February 27, 2008 #
Um… perfection or not, your photograph caught my attention and has me wishing I had a leftover biscuit or two to drizzle with warm honey and enjoy on a chilly evening…
Comment by Dolores— February 27, 2008 #
oooooohhhh… yours look so crumbly and flaky…
Comment by lynettechng— February 27, 2008 #
great job with these! the pecans make the biscuits look so intruiging – mine look empty without them. lol
Comment by smellslikehome— February 28, 2008 #
I had issues with getting my biscuits to rise as well. I considered redoing them, but I honestly just got too lazy. =-) Good for you for giving it another go.
Comment by Danielle— February 28, 2008 #
That cranberry honey sounds fabulous. I really can’t even imagine what it would taste like, but I’m sure it’s good! Your biscuits look nice too 🙂
Comment by Lori— February 28, 2008 #
You can really see all the ingredients in your pictures. They are simply stunning.
Comment by cheryl— February 29, 2008 #
I love that picture! And cranberry honey sounds fantastic…
Comment by Jhianna— February 29, 2008 #
Yours look so yummy. And cranberry honey, that sounds divine!
Comment by Amy P— February 29, 2008 #
Thanks for all the comments! So many of you have noted the cranberry honey…it’s made by a company in Iowa called Log Chain. The ingredients are pure clover honey and cranberries (freeze dried). Not sure how to do a homemade version without adding extra sugar, unfortunately…
Comment by steph— February 29, 2008 #
I like the photo! My biscuits didn’t double in height or anything. I think I was hoping or expecting more rise in them too but I was just happy to see the flaky sides.
Comment by Ashley— March 4, 2008 #