CHEDDAR-PECAN CRISPS
Lots of holiday treats are sweet. For a change of pace, I fill goodie bags with my cheese crackers. The recipe has a large yield, but you can freeze the dough logs to bake later. -Heather Necessary, Shamokin Dan, Pennsylvania
Provided by Taste of Home
Categories Snacks
Time 40m
Yield 24 dozen.
Number Of Ingredients 7
Steps:
- In a large bowl, cream butter and cheese until light and fluffy. In another bowl, whisk flour, salt, garlic powder and cayenne; gradually beat into creamed mixture. Stir in pecans., Shape into eight 10-in. long logs. Wrap in plastic. Refrigerate 2 hours or until firm., Preheat oven to 350°. Unwrap and cut dough crosswise into 1/4-in. slices. Place 1 in. apart on ungreased baking sheets. Bake until edges are crisp and lightly browned, 12-14 minutes. Cool on pans 1 minute. Remove to wire racks to cool. Refrigerate in airtight containers. Freeze option: Place wrapped logs in resealable plastic freezer bags; place in freezer. To use, unwrap frozen logs and cut into slices. If necessary, let dough stand 15 minutes at room temperature before cutting. Bake as directed, increasing time by 1-2 minutes.
Nutrition Facts : Calories 27 calories, Fat 2g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 19mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 0 fiber), Protein 1g protein.
CHEESE PECAN COCKTAIL BISCUITS
Make and share this Cheese Pecan Cocktail Biscuits recipe from Food.com.
Provided by JeriBinNC
Categories Fruit
Time 30m
Yield 3 dozen
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees.
- Cream butter, cheese, salt, and pepper together.
- Beat in flour until smooth.
- Roll into small balls and press a pecan half on each to flatten. Bake 15 minutes at 350 degrees.
CHEDDAR BISCUITS (EASY)
Also called scones or tea biscuits, these are a big hit! You can adapt them in many ways so they always stay interesting! Thanks for the recipe Manj!
Provided by CookyNancy
Categories Breads
Time 40m
Yield 20 Biscuits
Number Of Ingredients 9
Steps:
- Preheat oven to 375°F and line a baking pan with parchment paper.
- Combine flour, sugar, baking powder and salt.
- Cut in butter with a pastry blender until texture is rough and crumbly.
- Add milk and combine just until dough comes together ( a few dry crumbs are okay).
- Stir in cheddar and basil.
- Turn dough onto a work surface and shape into a disc, flattening & folding as you combine.
- Divide dough into two discs and press or roll into 3/4 inch thickness.
- Cut into wedges or circles with cookie cutter and place on prepared baking tray.
- Brush with milk and bake for 20 minutes until light golden brown
- Alternatives (different cheeses, different herbs or just use pesto) I love bacon on these as well, just make sure they are well cooked first.
Nutrition Facts : Calories 169.7, Fat 9.5, SaturatedFat 6, Cholesterol 26.2, Sodium 159.9, Carbohydrate 17, Fiber 0.5, Sugar 2.6, Protein 4.1
CHEDDAR PECAN BISCUITS
Discovered while I was making cheddar biscuits and said to myself, "I wonder what these would taste like with pecans." You could probably halve the ingredients with good results. I didn't have "thick" sour milk. Instead, I used a couple dollops plain yogurt and milk to the 2 cup mark. Serve with butter.
Provided by Little Woman
Categories Quick Breads
Time 24m
Yield 32 biscuits, 10 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 450 degrees.
- Stir dry ingredients (first 4) together.
- Work in coconut oil until evenly distributed.
- Toss in cheese and pecans.
- Stir in sour milk.
- Drop onto stoneware baking pan using large scoop. Bake for 12-14 minutes.
Nutrition Facts : Calories 653, Fat 49.2, SaturatedFat 29.3, Cholesterol 46.5, Sodium 698.9, Carbohydrate 40, Fiber 7.4, Sugar 3.6, Protein 19.5
PECAN-CHEESE BISCUITS
Make and share this Pecan-Cheese Biscuits recipe from Food.com.
Provided by spatchcock
Categories Breads
Time 1h15m
Yield 48 biscuits
Number Of Ingredients 7
Steps:
- Combine the butter and cheeses in a food processor and process until smooth.
- Sift the flour, salt, and cayenne directly into the food processor and process until the mixture begins to form a ball.
- Add the pecans and pulse just until the pecans are mixed.
- The mixture will be very soft.
- Divide the dough into three equal parts and place each on a piece of wax paper.
- Fold the paper over the mixture and roll into logs about 1 inch (3 cm) in diameter.
- Refrigerate until thoroughly chilled, about 1 hour.
- Roll the chilled dough into a more regular round shape if desired.
- Unwrap the logs immediately prior to baking and slice into rounds 1/4 inch (5 mm) thick.
- Place 1/2 inch (1 cm) apart on an ungreased baking sheet and bake in a preheated 350F oven until light golden brown, about 15 minutes.
- Cool on a wire rack and store in an airtight container.
Nutrition Facts : Calories 74.2, Fat 6.1, SaturatedFat 2.9, Cholesterol 12.4, Sodium 102.5, Carbohydrate 3.4, Fiber 0.3, Sugar 0.1, Protein 1.9
CHEDDAR BISCUITS
I often serve my family these warm cheddar biscuits with a hearty breakfast of bacon and eggs. They freeze well, too. -Colleen Horudko, Warman, Saskatchewan
Provided by Taste of Home
Time 20m
Yield 16 biscuits.
Number Of Ingredients 7
Steps:
- In a bowl, combine flour, baking powder, baking soda and salt. Cut in cheese and shortening until crumbly. Add buttermilk; stir until just moistened. , Turn onto a lightly floured surface; knead 8-10 times. Roll out to 1/2-in. thickness; cut with a 2-1/2-in. biscuit cutter. Place on an ungreased baking sheet. Bake at 425° for 10-12 minutes or until golden brown.
Nutrition Facts : Calories 118 calories, Fat 6g fat (2g saturated fat), Cholesterol 6mg cholesterol, Sodium 251mg sodium, Carbohydrate 13g carbohydrate (1g sugars, Fiber 0 fiber), Protein 3g protein.
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CHEDDAR BISCUITS (LIKE RED LOBSTER) - SALLY'S BAKING …
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5/5 (37)Category BreadCuisine AmericanTotal Time 40 mins
- Place the flour, baking powder, garlic powder, and salt together in a large bowl or in a large food processor. Whisk or pulse until combined. Add the cubed butter and cut into the dry ingredients with a pastry cutter or by pulsing several times in the processor. Cut/pulse until coarse crumbs form. See photo above for a visual. If you used a food processor, pour the mixture into a large bowl.
- Fold in the shredded cheese. Make a well in the center of the mixture. Pour 1 cup (240ml) buttermilk and drizzle honey on top. Fold everything together with a large spoon or rubber spatula until it begins to come together. Do not overwork the dough. The dough will be shaggy and crumbly with some wet spots. See photo above for a visual.
- Pour the dough and any dough crumbles onto a floured work surface and gently bring together with generously floured hands. The dough will become sticky as you bring it together. Have extra flour nearby and use it often to flour your hands and work surface in this step. Using floured hands or a floured rolling pin, flatten into a 3/4 inch thick rectangle as best you can. Fold one side into the center, then the other side. Turn the dough horizontally. Gently flatten into a 3/4 inch thick rectangle again. Repeat the folding again. Turn the dough horizontally one more time. Gently flatten into a 3/4 inch thick rectangle. Repeat the folding one last time. Flatten into the final 3/4 inch thick rectangle.
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