|
Your
patronage of our affiliate
partners supports this web site.
We thank you! In other words, please shop at LBC
Gift Galerie!
Cheese and Wine
Art Print
Etienne, Nicole
Buy at AllPosters.com
La Belle Cuisine
Pepper Biscuits with
Cheddar-Pecan Spread
Food & Wine 1995
Food & Wine Books, Editorial Director: Judith Hill,
1995,
American Express Publishing Corp.
Food & Wine - One Year Subscription
 
“This
southern-style hors d’oeuvre is one of the bestsellers at
Sage & Swift,
a
caterer in Durham, North Carolina. Serve any
leftover cheese spread on
white
toast, wheat crackers, or celery.”
Makes about 4
dozen
Cheese Spread:
4 ounces cream cheese
1/2 cup sour cream
2 cups shredded sharp Cheddar
cheese (about 7 ounces)
1/2 cup finely chopped pecans
(about 2 ounces)
2 medium scallions, white part only,
finely chopped
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon hot pepper sauce
Biscuits:
2 cups all-purpose flour
1 tablespoon plus 1/4 teaspoon
baking powder
1 teaspoon sugar
1/2 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons freshly ground black pepper
3 tablespoons finely chopped fresh chives
6 tablespoons cold unsalted butter
1 cup buttermilk
1. Make the cheese spread: In a food processor, blend
the cream cheese and the sour cream. Add the Cheddar cheese and pulse until
combined.
Add the chopped pecans and scallions and pulse until incorporated.
Add
the salt, black pepper, and pepper sauce. (Make Ahead: The spread can
be
refrigerated for up to 3 days. Let return to room temperature before
serving.)
2. Make the biscuits: Preheat the oven to 425 degrees [F].
In a bowl, combine the flour, baking powder, sugar, baking soda, salt,
pepper,
and
1 tablespoon of the chives. Cut in the butter until the mixture
resembles
coarse meal. Add the buttermilk and stir until a soft
dough forms;
do
not overmix.
3. Turn the dough out onto a floured surface and knead
lightly until
smooth. Roll out the dough 1/4 inch thick. Using a 1 1/2-inch
biscuit cutter or Champagne glass, cut out rounds from the
dough. Arrange
the rounds on
2 large baking sheets and bake
for about 10 minutes or until
golden brown
on the bottom and
top. Let cool. (Make Ahead: The biscuits can
be frozen up
to
a month. Rewarm in a 350-degree [F] oven before serving.)
4. Using a sharp knife, cut the biscuits in half
horizontally. Spread
the
bottom half of each biscuit with about 1 rounded
teaspoon of
the cheese mixture. Cover with the top halves of the biscuits
and
transfer to a platter. Sprinkle the biscuits with the remaining 2
tablespoons chopped chives
and serve.
- Sage & Swift
Featured
Archive Recipes:
Cheese Spread Collection
Cheesy Retro Stuff
Deep South Cheese Straws
Margaret's Sausage Balls
Sarah
Beth's Hot Pepper Jelly
Southern Heirloom Recipes
Index - Appetizer Recipe Archives
Index - Bread Recipe Archives
Holiday Central!
Party Central!
Daily Recipe Index
Recipe Archives Index
Recipe Search
|
