I found this recipe for pecan cinnamon sour cream biscuits on one of my favorite cooking blogs, your homebased mom. Leigh Anne is such a nice lady and has many more wonderful recipes that I can’t wait to try. I followed her biscuit recipe almost exactly. These are the changes I made: I used fat free sour cream and salted butter (that’s all I had). I also brushed the tops of the biscuits with milk and sprinkled a little cinnamon sugar on them. It makes the tops really pretty and adds a slightly sweet crunch.
Cinnamon Pecan Sour Cream Biscuits
2 cups all-purpose flour
1 T baking powder
1/2 tsp salt
1/4 tsp baking soda
1/4 cup brown sugar
5 T cold butter
1/3 cup finely chopped pecans, preferably toasted
1/2 cup sour cream
1/4 cup milk
Milk and cinnamon sugar for tops of biscuits
Whisk the dry ingredients together in a bowl. Cut in butter with a pastry brush. (Or use Leigh Anne’s nifty trick of grating the butter in.) Add pecans. Stir the sour cream and milk together and add. Mix everything together with a fork till just blended. Don’t overmix! Knead 3 or 4 times and pat to 1/2″ thick on a lightly floured surface. Cut biscuits and place on cookie sheets. Brush tops with milk and sprinkle with a little sugar. Bake the biscuits at 425° for 12-14 minutes, or until they are lightly browned.