Pecan Yogurt Biscuits [TWD]

Pecan Yogurt BiscuitsIt is funny how our tastes change over time. I remember years when my roommate and I stocked our refrigerator for everything Mexican. Not a day went by when you could not find salsa, sour cream and shredded cheese. Guacamole was common, but it never lasted long.

After years living outside of the US, there are some things which before I considered impossible to live without. Now, I cannot remember why I liked them! Sour cream is one of those things. I used to use it on tacos, baked potatoes and in dips of every kind. Sure, the first year or two I searched the grocery store for that familiar white cream. After years of looking and finally realizing I no longer miss it, I do think at times you may find a container of imported sour cream on the shelves.

But, now…I don’t miss it, don’t long for it and really, don’t need it! I have learned other means of baking. Here we have drinkable yogurt. The creamy, stick you spoon in, kind of yogurt has not taken Peru by storm. I always have a bottle of plain pourable yogurt (or three) in my fridge.

Here is my Peruvian adaption of Dorie Greenspan’s lovely biscuits, flecked with toasted pecans. I found them to be delicious and made two half batches this week because I enjoyed them so! I hope you enjoy them as well!

Pecan Yogurt Biscuits

Yield: Makes 12

Source: Adapted from Baking From My Home to Yours


  • 2 cups of all-purpose flour
  • 1 tablespoon of baking powder
  • 1/2 teaspoon of salt
  • 1/4 teaspoon of baking soda
  • 1/4 cup of panela or light brown sugar
  • 1/3 cup of finely chopped toasted pecans
  • 5 tablespoons of cold butter, cut into 10 pieces
  • 3/4 cup of natural drinkable yogurt


  1. Preheat oven to 425F.
  2. In a medium sized bowl, add flour, baking powder, salt, baking soda, sugar and pecans; whisking together to combine. Add butter and cut in with a pastry cutter until it reaches pea size pieces.
  3. Pour the yogurt over the dry ingredients, gently stirring together with a fork until a soft dough forms. Turn the dough out onto a lightly floured surface. Pat until it is about 1/2 inch thick. Cut into 12 equal squares then transfer them to a baking sheet. Bake for about 14 minutes or until golden brown. Transfer them to a serving basket.


Dorie note: The biscuits can be frozen on the baking sheet before baking, then wrapped airtight and kept for up to 2 months. Bake without defrosting - just add a couple more minutes to the oven time.

Pecan Sour Cream Biscuits was chosen by Ashley at Eat Me, Delicious. Enjoy more Pecan Sour Cream Biscuits by visiting the blogroll at the Tuesday’s With Dorie website.

Gretchen Noelle

My love of food was cultivated early on by my family but has come alive while living in Peru. During the 12 years of living in Lima, Peru, I have also enjoyed numerous trips to other areas of the country. Here on Provecho Peru you will find Peruvian recipes in English, American favorites prepared overseas, news about Peruvian Cuisine and interesting tidbits about life in Peru.

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20 Responses

  1. slush says:

    They look perfect. So glad you liked them! I, too, loved them so. I will def be making them again.

  2. chelley325 says:

    Your biscuits are beautiful! Great job!

  3. CB says:

    Love the last picture. A pile of biscuits… so cute! -Clara

  4. Tartelette says:

    They look so good! Great adaptation of the recipe given what was available. I missed creme fraiche so bad from home that I now make my own…the things we do for food!!

  5. Lydia (The Perfect Pantry) says:

    These would be lovely with afternoon tea!

  6. bbaking says:

    more lovely food! mmmps I awarded you back, you’ll see what I mean…

  7. Isa says:

    You’re so right… tastes change all the time. Now I can’t take things that before I thought I coudn’t live without and love the things I used to hate! Your biscuits are adorable.

  8. nicisme says:

    These look really light and tasty! I am enjoying reading the TWD entries.

  9. Aran Goyoaga says:

    Great looking biscuits! I saw someone else’s today too and it made me want to try them. Yours look perfect!

  10. theflouredapron says:

    I’m so impressed at your adaptation! It looks like your biscuits turned out really well. Lovely pictures!

  11. Jaime says:

    great job! i love your little biscuit squares 🙂

  12. Mansi Desai says:

    they look awesome! I think I’m gonna try these soon:)

  13. Karen says:

    Well done! Found this on Tastespotting, nice work!

  14. Dolores says:

    Gorgeous! I’ll join you in a Peruvian Dorie-biscuit *any* time.

  15. Gretchen Noelle says:

    urie – Thanks and yes they were delicious!Chelley – Thanks!Clara – Thanks, I enjoyed photographing them…and eating them!Tartelette – Thanks! It is a wonder what we miss and make in its place! How do you make creme fraiche?Lydia – Oh, yes they would!!Bev – Thanks! You are too cute!Isa – Glad you can relate. And thank you!Nicisme – Thanks! They were delicious!Aran – You should make them, they were delicious!!!Floured Apron – Thanks! I really enjoyed them!Jaime – Thanks!Mansi – You really should try them, they are delicious!Karen – Thanks for letting me know! You saw these there and not in your reader??Dolores – Thanks! You are welcome to them!

  16. eatme_delicious says:

    Beautiful biscuits!

  17. Tempered Woman says:

    What a great sub! I love the idea. Make me think it might not be a bad sub for cupcakes too. Thanks for the thinking cap!

  18. Cakelaw says:

    Gretchen, these look great. The yoghurt is an excellent substitution.

  19. Gretchen Noelle says:

    Thanks Ashley!TW – Yogurt is my go to ingredient for tons of things!Cakelaw – Thanks!

  20. leafy bombshell says:

    They look just tall and fluffy and everything that biscuits should be. But I think I would soundly die in Peru… no sour cream?! Wow… I may never gripe about PR again. I can get sour cream by the gallons, I love the stuff. Of course, in light of being without, one must adapt. And of course, our tastes evolve. It truly is interesting to notice.

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