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Pepper Biscuits with Cheddar-Pecan Spread
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Cheese and Wine
Cheese and Wine
Art Print

Etienne, Nicole
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La Belle Cuisine


Pepper Biscuits with
Cheddar-Pecan Spread

Food & Wine 1995

Food & Wine Books, Editorial Director: Judith Hill,
1995, American Express Publishing Corp.

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“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

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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