Recipe

Pecan Cheese Biscuits Recipe

	Minitindel / All my dishes 3 months, 1 week ago 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.YO... More Prep:15m Cook:20m Servings:15	Minitindel
	pecan cheese biscuit

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Ingredients

1/2 POUND ( 2 STICKS OF MARGARINE AT ROOM TEMP

6 OUNCES EXTRA- SHARP CHEDDAR CHEESE, FINELY GRATED AND BROUGHT TO ROOM TEMP.

2 OUNCES IMPORTED -PARMIGIANO- REGGIANO, FINELY GRATED.

1/4 TEASPOON SALT

BIG DASH OF CAYENNE PEPPER

2 CUPS OF ALL- PURPOSE FLOUR

5 OUNCES FRESH PECAN HALVES

Directions

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

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