Sour Cream Biscuits with Candied Pecans

5 from 1 reviews



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.