Pecan Cheese Biscuits Recipes

PECAN-CHEESE BISCUITS

Steps:

• Combine the butter and cheeses in a food processor and process until smooth.
• Sift the flour, salt, and cayenne directly into the food processor and process until the mixture begins to form a ball.
• Add the pecans and pulse just until the pecans are mixed.
• The mixture will be very soft.
• Divide the dough into three equal parts and place each on a piece of wax paper.
• Fold the paper over the mixture and roll into logs about 1 inch (3 cm) in diameter.
• Refrigerate until thoroughly chilled, about 1 hour.
• Roll the chilled dough into a more regular round shape if desired.
• Unwrap the logs immediately prior to baking and slice into rounds 1/4 inch (5 mm) thick.
• Place 1/2 inch (1 cm) apart on an ungreased baking sheet and bake in a preheated 350F oven until light golden brown, about 15 minutes.
• Cool on a wire rack and store in an airtight container.

SOUTHERN PECAN CHEESE WAFERS

Steps:

• In a large bowl or stand mixer, beat the butter and 1 teaspoon Worcestershire sauce until smooth and creamy.
• Add 2 cups flour, 1/2 teaspoon salt, cayenne pepper, and smoked paprika, if you're using it. Beat well, scraping the sides.
• Add the cheddar cheese and beat well, scraping the sides and bottom of the bowl.
• Cover the dough and chill well, at least 2 or 3 hours or up to 3 days.
• Preheat your oven to 350 degrees F. Line a baking sheet with parchment paper or a silicone baking mat.
• Roll the dough into 1-inch balls and place on the baking sheet 1 inch apart. Press the top of each ball with a fork (if the fork sticks, coat with flour).
• Place a pecan half on top of each wafer.
• Bake at 350 degrees for 18-20 minutes, until the edges are quite brown.
• Let cool on the pan for 5 minutes, then transfer to a wire rack to cool completely. Store covered on the counter. Best served within 2 days.
• Re-heating: I made these a day in advance as Thanksgiving appetizers. They lose a bit of their crunch by day 2, so I spread them out on baking sheets and baked at 350 for about 5 minutes until they got crispy again. Worked great!

CHEDDAR BISCUITS WITH PECANS

Steps:

• Place cheese, butter, flour, salt, and cayenne pepper in the bowl of a food processor; process until a dough is formed, about 10 seconds. Turn dough out onto work surface and divide into two equal pieces. Roll each piece of dough into a 1 1/2-inch-thick log; wrap with wax or parchment paper and refrigerate until dough is firm, at least 2 hours and up to overnight.
• Preheat oven to 350 degrees. Line two baking sheets with parchment paper; set aside.
• Unwrap dough and slice each log crosswise into 1/4-inch-thick rounds. Place dough rounds on prepared baking sheet 1 1/2 inches apart; gently press a pecan half into the center of each. Brush with egg whites and sprinkle lightly with paprika.
• Bake biscuits until crisp, about 15 minutes. Let cool for 5 minutes on baking sheets before transferring to a wire rack to cool slightly. Serve warm or at room temperature.

CHEDDAR PECAN COOKIES

Steps:

• Cream butter and cheese in food processor.
• Add flour, salt, and cayenne pepper.
• Add pecans.
• Roll into balls and flatten with a fork.
• Bake on an ungreased cookie sheet at 325 degrees for 25 to 30 minutes.

EASY CHEESY BISCUITS

Steps:

• Preheat oven to 450°. In a large bowl, whisk flour, baking powder, sugar, salt and cream of tartar. Cut in butter until mixture resembles coarse crumbs. Stir in cheese, garlic and pepper flakes. Add milk; stir just until moistened., Drop dough by heaping 1/4 cupfuls 2 in. apart onto a greased baking sheet. Bake 18-20 minutes or until golden brown. Serve warm.

CHEESE PECAN COOKIES

Steps:

• Mix butter and cheese. Add garlic powder and cayenne pepper.
• Mix in flour. Roll into 2 logs approximately 1 1/2 inches in diameter. Wrap in waxed paper and chill for two hours in refrigerator.
• Slice 1/4 inch thick and place pecan half centered on top. Place on ungreased cookie sheet.
• Bake in a 375 degree oven for 10 minutes. Watch carefully and do not let cookie get brown as the flavor will be damaged.
• Place on paper towels and while still warm sift powdered sugar over top of each cookie. Store in air tight container. Keeps well for two weeks and freezes well.

CHEESE PECAN COCKTAIL BISCUITS

Steps:

• Preheat oven to 350 degrees.
• Cream butter, cheese, salt, and pepper together.
• Beat in flour until smooth.
• Roll into small balls and press a pecan half on each to flatten. Bake 15 minutes at 350 degrees.

CHEDDAR-PECAN CRISPS

Steps:

• In a large bowl, cream butter and cheese until light and fluffy. In another bowl, whisk flour, salt, garlic powder and cayenne; gradually beat into creamed mixture. Stir in pecans., Shape into eight 10-in. long logs. Wrap in plastic. Refrigerate 2 hours or until firm., Preheat oven to 350°. Unwrap and cut dough crosswise into 1/4-in. slices. Place 1 in. apart on ungreased baking sheets. Bake until edges are crisp and lightly browned, 12-14 minutes. Cool on pans 1 minute. Remove to wire racks to cool. Refrigerate in airtight containers. Freeze option: Place wrapped logs in resealable plastic freezer bags; place in freezer. To use, unwrap frozen logs and cut into slices. If necessary, let dough stand 15 minutes at room temperature before cutting. Bake as directed, increasing time by 1-2 minutes.