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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 15 |
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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..... 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:
1. PREHEAT OVEN TO 350 DEGREES F.
2. IN A LARGE MIXING BOWL, COMBINE THE BUTTER, CHEESES, SALT,AND CAYENNE PEPPER AND MIX WITH YOUR HANDS TILL WELL BLENDED.
3. ADD FLOUR GRADUALLY AND MIX WITH YOUR HANDS TILL FIRM AND SMOOTH, ADDING A LITTLE MORE FLOUR IF MIXTURE IS TOO STICKY.
4. ROLL PIECES OF DOUGH INTO BALL THE SIZE OF LARGE MARBLES AND PLACE ON AN UNGREASED BAKING SHEETS ABOUT 1 INCH APART.
5. PRESS A PECAN HALF INTO CENTER OF EACH AND BAKE TILL SLIGHTLY BROWNED BUT STILL FAIRLY SOFT, ABOUT 20 MINUTES DEPENDING ON YOUR OVEN.
6. 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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