Pecan Sour Cream Biscuits



  1. Center a rack in the oven and preheat the oven to 350 degrees F. Spread the nuts onto a baking sheet and place in preheated oven 6-8 minutes until fragrant. Shake the baking sheet halfway through baking so the nuts will toast evenly. Remove nuts from oven and set aside to cool. Turn the oven up to 425 degrees.
  2. Line a baking sheet with parchment or a silicone mat.
  3. In the bowl of a stand mixer, fitted with a flat beater, stir together the flours, baking powder, salt, baking soda, cinnamon and brown sugar. Add the butter and toss with a fork to coat with the flour mixture. Mix on medium-low speed until the texture resembles coarse cornmeal, with the butter pieces no larger than small peas. Remove paddle attachment and stir the sour cream and milk together and pour over the dry ingredients. Gently toss and turn the ingredients together with a fork until you have a nice soft dough. Reaching into the bowl with your hands, give the dough a quick gentle kneading (3 or 4 turns). Add the pecans and knead another 2 or 3 times to incorporate them.
  4. On a lightly floured work surface, pat the dough out with your hands or roll it with a pin until it is about 1/2 inch high. Using a 2-inch biscuit cutter, cut out as many biscuits as you can. Trying to cut the biscuits close to one another so you get the most out of the first round. Transfer the biscuits to a 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 to baking sheet. Bake the biscuits for 14-18 minutes, or until they are tall, puffed and golden brown. Transfer them to a serving basket and serve immediately.

Yields: 12 biscuits


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