Sourdough Pecan Drop Biscuits

Donna M.'s Note:

A quick and easy way to use your sourdough starter. Yummy for breakfast or just a snack. Add a little grated orange or lemon zest for a burst of citrus flavor.

• Total Time: 27 mins
• Prep Time: 15 mins
• Cook Time: 12 mins

Ingredients:

Yield: 12 biscuits

• 1 1/4 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/4 teaspoon baking soda
• 1 1/2 tablespoons sugar
• 1/4 cup shortening
• 1/2 cup finely chopped pecans
• 1 egg, beaten
• 1 cup sourdough starter
• 1/4 cup melted butter or 1/4 cup margarine
• 2 tablespoons sugar
• 1 teaspoon cinnamon

Directions:

1. Mix together flour, baking powder, salt, baking soda and 1 1/2 Tbsp sugar.
2. Using a pastry blender or fork, cut in shortening until mixture remsembles coarse crumbs.
3. Stir in pecans.
4. Add beaten egg to sourdough starter and add all at once to dry mixture, stirring with a fork just until mixed.
5. Drop by heaping spoonfuls onto greased baking sheet.
6. Bake at 425 degrees F for 10 to 12 minutes or until golden brown.
7. Immediately upon removing from oven, brush with melted butter and sprinkle with with a mixture of the remaining sugar and cinnamon.
8. You could drizzle with a powdered sugar glaze instead of the cinnamon-sugar topping, if desired.

Reviews

[Cindy Lynn]

I will try these again, but next time I will reduce the baking powder to half as I could taste it in them. I also think they would be better with 1/2-1 teaspoon cinnamon added to the dough. With these two modifications I'm sure they would be great with a caramel glaze, icing drizzled on top, or the suggested butter & cinnamon/sugar topping. Thanks for sharing this recipe Donna!

[jesrn2000]

I have made these to bring to work multiple times and I always get rave reviews. I usually use walnuts instead of pecans due to the cost difference, and I always add about 1 tsp of cinnamon and 2 tbsp more sugar to the dough. To make them extra-good I do the cinnamon-sugar-butter topping, then once they cool top them with a vanilla glaze (I use the one from Betty Crocker) and drizzle over top - they look pretty and they're always gone by mid-day!