Sunday, February 26, 2012
Whew! After all the chocolate desserts that have appeared on the blog lately, I'm relieved to post a recipe for biscuits - basic, easy, breakfast-friendly, and not chocolate! This is the next recipe in my project to finish all the recipes in Dorie Greenspan's book Baking From My Home to Yours, is Sour Cream Pecan Biscuits. This recipe was the assignment for the original Tuesdays With Dorie group four years ago today.
- You can find the recipe on the post of the original host blog, Ashley of Eat Me, Delicious, here.
- Dorie's biscuits are simple enough to put together. Although you never want to overwork biscuit dough, I didn't mix the dough quite enough; it was crumbly, and floury, which you can see in the finished product.
- I used 3" cutters and gently patted the scraps together and cut them again.
- I baked up half the recipe and froze the other half for a future biscuit occasion.
- My biscuits didn't rise very high as they baked; they turned out like hockey pucks in shape - the top one pictured above is the only one that had any significant rise.
Although I was a little disappointed in the appearance of my biscuits, that was fleeting. Once I tasted them - warm with salted butter - I didn't really care about their (lack of good) looks. I loved the taste of these, a touch sweet and with appealing crunch from the nuts.