Dorie does it again

At the end of each weekend I always ask my husband what was his favourite thing that he had to eat over the past two days. This weekend, despite that I had cooked him Bluff oysters on Saturday night, his favourite thing was Dorie’s pecan and sour cream biscuits which I made for lunch yesterday. In fact he said that they were “magnificent”!

In New Zealand we use the word biscuit for cookie – ie a piece of shortbread is a biscuit. In the States it seems that their biscuits are what we call scones. Dorie has both scones and biscuits in her book – the difference seems to be that scones have eggs in them. In NZ our scones don’t necessarily have eggs in them.



The biscuits were deliciously flaky, slightly sweet because of the brown sugar and with a lovely slight crunch from the pecans. I didn’t have any sour cream in the fridge so used natural yoghurt (I used Cyclops thick and creamy – I often substitute it for sour cream as it is a similar texture but is creamier and has less fat). We ate them hot from the oven, barely waiting for them to cool. I had mine just with butter but my husband had his with the peach and vanilla jam I made at Easter. The jam is lovely as it is slightly tart so not too sweet and is flecked with vanilla seeds.



I will definitely be making these biscuits/scones again.