Cheese Biscuits with Paprika & Red Pepper

October 2, 2009
Cheese Biscuits with Paprika & Red Pepper

Author Notes:

When I entertain there is nary a deviled egg in sight, but you will always find plenty of cheese biscuits. A mix between a shortbread and savory cracker, I particularly like that the addition of paprika and red pepper give these more flavor than the average cheese straw. I got this recipe from my friend Nicole when we were all living in NYC after college and swapping recipes (we were the BGSK of the late 90's!) To this day I make them on a regular basis. They are especially great for my Naptime Chef-ing, I make the dough while my daughter naps - it is so simple - then let it chill for the remainder of the afternoon/evening. After she goes to bed I slice and bake, and they are ready for the next day!

Kelsey Banfield

Serves: 50-60 biscuits


  • 1 cup unsalted butter, room temperature
  • 2 cups sharp cheddar, grated
  • 2 cups flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon paprika
  • 1 pinch red pepper
  • 1 1/2 cups pecan halves approx. (1 half per biscuit)
In This Recipe


  1. Cream together butter and cheese.
  2. In a separate bowl combine flour, salt, paprika and red pepper. Stir to combine. Add, dry ingredients slowly to the butter and cheese mixture until fully incorporated and a dough forms.
  3. Remove dough from mixing bowl and shape into rolls about 1 1/2 inches in diameter. Sometimes I use the inside of a paper towel roll to shape the dough - that helps. Chill rolls wrapped in plastic for at least 2 hours or overnight.
  4. Preheat oven to 350. Slice rolls into 1/4 inch disks and press a pecan half into the top of each cracker. Bake 15-18 minutes or until crackers are set and edges slightly golden.

More Great Recipes:
Biscuit|American|Paprika|Pecan|Pepper|Cheese|Make Ahead|Appetizer|Hors D'Oeuvre|Snack

Reviews (3) Questions (0)

3 Reviews

mariaraynal January 12, 2010
Belated update -- these cheese biscuits are terrific -- a big hit. A friend of mine has since made them and loves that you can slice off a few at a time and bake. Helps with portion control because I found them addictive.
mariaraynal November 25, 2009
I'm making these for Thanksgiving -- can't wait to try them!
lastnightsdinner October 2, 2009
My mouth is watering! These sound fabulous.