Biscuits are not been my favorite, although my husband really loves them. He will whip up a batch at the drop of a hat and freeze them for later toasting.
We have a bad habit of toasting inappropriate breads in the toaster. Things that get stuck, like biscuits. Or hot dog buns. Inevitably, we have set a few fires, but in our defense, they are small fires. Plus, the fires are usually contained within the toaster itself, so we feel better about the whole thing.
Now that I think about it, I found a blackened puck of ash in our big oven the day before Easter, while I was making cookies with my nieces. I wasn’t too sure what it was, as it was preventing the cookie sheet from settling to the back of the oven.
When I pulled the blackened puck out of the oven, I really wasn’t surprised that is was a burned biscuit. I was just surprised that it was in our big oven, and not our toaster. My husband must have been toasting it right on the rack and forgot about it. Or maybe it was me. Obviously, I have forgotten completely.
Delicious Biscuits Can Be Highly Flammable
But I will say, I love these Sour Cream Biscuits with Candied Pecans. I had originally made them to be the base of a Grapefruit Shortbread, but after a couple of (or five…oops) samples, I realized they were good as regular ol’ bread basket biscuits too.
I wouldn’t toast these biscuits in the toaster, though, as the candied pecan on top would probably catch on fire and flame up with more vigor than regular biscuit. Perhaps this is the reason I found the black puck of ashes in the oven – the big oven is a safe space for higher flames.
Stay tuned for the Grapefruit Shortcake recipe that can be made with these biscuits. Super delish and no toaster action necessary.
Sour Cream Biscuits with Candied Pecans
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 24 biscuits
- Category: Breads
- Cuisine: USA
2 cups sifted all purpose flour (250 gr)
1 tbsp. baking powder (12 gr)
½ tsp baking soda (2 gr)
1 tsp sugar (4 gr)
1 tsp salt (4 gr)
1 stick butter (1/2 cup or 4 oz), cut into chunks (115 gr)
1 cup dairy sour cream (230 gr)
2 dozen whole candied pecans
Preheat your oven to 400°F (204°C).
Place the flour, baking powder, baking soda, sugar, and salt in the bowl of a 9-12 cup (2-3 litre) food processor. Pulse once or twice to mix well. Add the butter chunks and sour cream, and pulse until the mixture is just gathered, about 30 seconds.
Remove the dough from the bowl, and place on a floured surface. Roll out to 1/2” (1.5 cm) thickness and cut with a 2 ½” (6.5cm) biscuit cutter. Press a whole pecan onto the top of each biscuit. Place on an ungreased cookie sheet and bake for 10-12 minutes, until browned.
Try not to “reroll” or knead the dough too much, as you can overwork the dough, making for tough biscuits. Also, brushing the back of the candied pecan with a bit of water may help it stick to the biscuit when you press it on top before baking.