Pecan Cheese Biscuits
From minitindel 16 years ago
- 20 minutes to make
- Serves 15
NO MATTER THAT THESE SUMPTOUS, ZESTY LITTLE ROUNDS ARE NOT REALLY BISCUITS...I HAVE NO EARTHLY IDEA WHY THEY'RE KNOWN BY EVERYBODY IN THE SOUTH AS BISCUITS > THESE CHEESE BISCUITS WITH PECANS ARE SERVED AT MOST PARTIES IN SOUTH AND AFTERNOON TEAS. Read more YOU CAN KEEP THESE FOR 2 WEEKS FOR NIBBLING..... See less
Ingredients
- 1/2 POUND ( 2 STICKS OF margarine AT ROOM TEMP shopping list
- 6 OUNCES EXTRA- sharp cheddar cheese, FINELY GRATED AND BROUGHT TO ROOM TEMP. shopping list
- 2 OUNCES IMPORTED -PARMIGIANO- REGGIANO, FINELY GRATED. shopping list
- 1/4 TEASPOON salt shopping list
- BIG DASH OF cayenne pepper shopping list
- 2 CUPS OF ALL- PURPOSE flour shopping list
- 5 OUNCES FRESH pecan HALVES shopping list
How to make it
- PREHEAT OVEN TO 350 DEGREES F.
- IN A LARGE MIXING BOWL, COMBINE THE BUTTER, CHEESES, SALT,AND CAYENNE PEPPER AND MIX WITH YOUR HANDS TILL WELL BLENDED.
- ADD FLOUR GRADUALLY AND MIX WITH YOUR HANDS TILL FIRM AND SMOOTH, ADDING A LITTLE MORE FLOUR IF MIXTURE IS TOO STICKY.
- ROLL PIECES OF DOUGH INTO BALL THE SIZE OF LARGE MARBLES AND PLACE ON AN UNGREASED BAKING SHEETS ABOUT 1 INCH APART.
- PRESS A PECAN HALF INTO CENTER OF EACH AND BAKE TILL SLIGHTLY BROWNED BUT STILL FAIRLY SOFT, ABOUT 20 MINUTES DEPENDING ON YOUR OVEN.
- STORE BISCUITS IN TIGHTLY SEALED TINS FOR UP TO 2 WEEKS...... PLEASE USE THE EXTRA SHARP CHEESE , AND THE PARMIGIANO-OR IT WILL NOT TASTE THE SAME IT WAS INTENDED TOO
jett2whit
sunny
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