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Pepper Biscuits with Cheddar-Pecan Spread
Food & Wine 1995
Food & Wine Books, Editorial Director: Judith Hill, 1995,
American Express Publishing Corp.
“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
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