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Cheese Pecan Biscuits

When people drop by unexpectedly, it’s nice to be able to offer them a refreshment of some kind, like, say, tea and biscuits. When I say “people,” I mean, of course people you know. Do not let just anybody in.

Red flags would be: 1) The have mistaken your house for the one where they are shooting a porn movie, 2) they are wearing a Nixon mask or 3) they are selling (ill-gotten) steaks  door-to-door. I have had all three of these types knock on my door at various times and did not offer tea to any of them, although I did buy steaks from #3. (More on that story here.)

Anyway, if you think someone might show up who you actually want to sip tea (or drink sherry) with, keep this biscuit dough on hand. You can whip up delicious savory cookies in 20 minutes.

Cheese and Pecan Biscuits

Yield: about 18-20 biscuits

1 ¼ cups all-purpose flour

½ teaspoon freshly ground black pepper

¼ teaspoon salt

1 stick unsalted butter, room temperature

6 ounces grated, sharp cheddar cheese

½ cup finely chopped pecans

 

1. In a large bowl, whisk together the flour, salt and pepper. In a separate bowl, combine the butter, cheese and pecans. Add the flour mixture and mix until ingredients are well combined, forming large crumbs. (I do this with my hands.)

2. Dump the dough onto a lightly floured surface. Divide the dough in two parts, and shape each part into a log about 8 inches long. Wrap the logs in plastic wrap and refrigerate for at least 30 minutes, or for a couple of days. (Or freeze the dough for up to six months.)

3. When you’re ready to bake the biscuits, preheat the oven to 350 F. Cut the log into slices about  ¼ to ½ inch thick. Place them on a baking sheet lined with parchment and bake for about 10-12 minutes, until they just start to turn golden.

Cool and serve warm or room temperature.

 

 

 

 

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One Response to “Cheese Pecan Biscuits”

  1. Wendy McPhee Says:

    These look insanely good, although not gluten free or diet friendly, my present masters!

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