This week's official recipe for TWD is Creme Brulee. You can find the recipe on the blog of this week's host, Mari of Mevrouw Cupcake.
I was so happy to see the offer for a rewind as I'm not a big fan of creme brulee. It's a bit rich for me and there was no way I could justify making it for just me and kittydad. Now, I don't seem to have a problem with making ice cream for just the two of us...and I know it's essentially the same ingredients but still, I couldn't do creme brulee this week. Finally, I don't own a torch so that sealed the deal to go for a rewind. (For non-TWD'ers, this means making a recipe that was already made in the past but you missed).
Feeling a bit over-sated and over-sweetened this weekend from all the baking of weeks prior, I opted for the least sweet thing I could find on the list: pecan sour cream biscuits. I've been wanting to make these for a while. I L-O-V-E biscuits. It has taken me a lot of practice to get the hang of biscuits - flaky, light, tender is the goal but it's harder than you might think to perfect it.
I didn't have sour cream in the house (well, I did, actually but it was a putrid shade of green), so I decided to sub 0% Greek yogurt. It worked great, and kept the fat content down. I made mine a little smaller and a little taller than Dorie calls for - they sort of fell over a bit on the side, rather charming, don't you think?