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
unsalted butter, room temperature
sharp cheddar, grated
1 1/2 cups
pecan halves approx. (1 half per biscuit)
- Cream together butter and cheese.
- 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.
- 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.
- 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.