Wednesday, February 9, 2011

Pecan Sour Cream Biscuits, #6 = Romeo & Juliet

Due to the fact that I've been super out of touch, and out of cooking practice if I'm being quite honest, I'm posting this recipe which I actually baked back at the beginning of December.  Better late than never, no?  Yes.  I took these biscuits to dinner with some family/friends and they were a BIG, BIG hit.  Dick loved them, I loved them, our cousins/friends loved them, and they went surprisingly well with the delicious ribs that cousin John slaved over for dinner.  They are nice and sweet...just like Romeo.  Again with the bad transition, I know.  But I'm kinda flying by the seat of my briches here, so you'll just have to deal.
Enjoy this one, food lovers - its quick, easy, and might darn tasty!

Pecan Sour Cream Biscuits
From Dorie Greenspan's Baking From My Home to Yours


2 c. all-purpose flour
1 Tbsp. baking powder
1/2 tsp salt
1/4 tsp baking soda
1/4 c. packed light brown sugar
5 Tbsp. cold, unsalted butter, cut into 10 peices
1/2 cold sour cream
1/4 c. cold milk
1/3 c. finely chopped pecans, preferably toasted


1. Center a rack in the oven and preheat to 425 degrees F. Line baking sheet w/ silicone paper.
2. Whisk the flour, baking powder, salt and baking soda together in a bowl.  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 cut & rub the butter into the dry ingredients until the mixture is pebbly.  You'll have pea-size pieces and smaller.
3. 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 another 2-3 times to incorporate them.
4. Lightly dust a work surface with flour and turn out the dough.  Dust the top of the dough very lightly with flour and pat the dough out with your hands or roll it with a pin until it is about 1/2 inch high.  Don't worry if the dough isn't completely even.
5. Use a 2-inch 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 this first round.  By hand or with a small spatula, transfer the biscuits to the baking sheet.  Gather together the scraps, working 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 can be made to this point and frozen on the baking sheet, then wrapped airtight and kept for up to 2 months.  Bake w/out defrosting - just add a couple ore minutes to the oven time.
6. Bake the biscuits for 14-18 minutes, or until they are tall, puffed and golden brown.  Transfer them to a serving basket.

#6: Romeo & Juliet

Clearly this is the longest clip ever, but it's my favorite part of the movie!  I was in the 6th grade when I first saw this movie, and totally swooning over Leo - after falling in love and crying my eyes out (7 times!) in Titanic ha!  Anyway, I still think this is one of the sweetest scenes ever.  The whole movie isn't the greatest, but this love story is probably the most famous love story in the world, so it makes my countdown this year.  Because of cutie-patutie DiCaprio, the honorable mention for tonight is Titanic.  Loved it then.  Love it still.  I'll never let go.

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