This recipe is adapted from my girlfriend’s mother, Peggy Brenton. These biscuits are easy to make, and the recipe is for 50 biscuits. That means you can freeze the extra biscuits for a later date. I serve these as an appetizer, but they can be added to a cheese platter for dessert or even as a side dish with a stew or casserole. These are perfect for Easter weekend or a Sunday brunch. I hope you enjoy them!
Cheddar Pecan Biscuits
Ingredients
- 1/2 pound grated sharp cheddar cheese
- 1/2 cup salted butter salted
- 2 cups pastry flour
- 1/2 teaspoon salt
- 1/4 teaspoon cayenne pepper
- 50 pecan halves
Instructions
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Preheat the oven to 375℉. Line 2 baking sheets with parchment paper.
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In a food processor, combine the cheese, butter, flour, salt, and cayenne pepper until it forms a soft dough.
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Form balls the size of a walnut and place on the baking sheets. Using a fork, press down the dough balls and place a pecan half in the center.
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Cover the baking sheets with plastic wrap and chill for at least 2 hours and up to 12 hours. (These biscuits can go straight from the fridge to the oven–unless they've been chilling for more than 12 hours. If that's the case, allow the baking sheets to sit on the counter for 5-10 minutes before putting in the oven)
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Bake for 10-15 minutes, making sure the biscuits don't over-bake. Remove from the oven and place the baking sheets on a wire rack and let the biscuits cool for 5 minutes. Then remove the biscuits to a wire rack to finish cooling. Cool completely before serving.
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These biscuits can be frozen for up to 6 weeks. Defrost in the refrigerator for 8 hours and then let them come to room temperature before serving.
