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Pepper Biscuits with Cheddar-Pecan Spread

Source of Recipe


Food & Wine, 1995






List of Ingredients



• -- 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 tsp salt
  
• 1/4 tsp freshly ground black pepper
  
• 1/4 tsp hot sauce
  
• .
  
• -- Biscuits --
  
• 2 cups all-purpose flour
  
• 1 Tbsp plus 1/4 tsp baking powder
  
• 1 tsp sugar
  
• 1/2 tsp baking soda
  
• 1/2 tsp salt
  
• 2 tsp freshly ground black pepper
  
• 3 Tbsp finely chopped fresh chives
  
• 6 Tbsp cold unsalted butter
  
• 1 cup buttermilk
  






Instructions



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. 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.
   
   
3. 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 oven before serving.)
   
   Using a sharp knife, cut the biscuits in half horizontally. Spread the bottom 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.
   
   Makes about 4 dozen.
   
   






Final Comments


"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."