Sunday Small Bites - Pecans

The Sunday Slow Cooks  are a group of cooks from the slow travel community message board. We have been bakers, scoopers, soupers, and tossers (yes, I know that is a derogatory term in some parts of the world ! LOL)

Now we have taken on a new challenge - instead of each of us preparing the same recipe each week, we are preparing our own appetizer - or Small Bite - that uses a specific main ingredient. So far we have tackled shrimp,  crab, sun-dried tomatoes, avocado, goat cheese, and smoked salmon.

This week Sheri selected pecans as the ingredient of the week. I wondered a good deal about what to make. I've eaten many pecans over the years but almost always as a dessert.

I finally settled upon this recipe from an old Food and Wine magazine. Apparently this southern-style hors d'oeuvre was one of the best-sellers at Sage & Swift, a caterer in Durham, North Carolina (who shared the recipe with the magazine).

I can see why. These biscuits are flaky and light with a wonderful peppery bite. The cheese filling is tangy with an interesting crunch from the pecans. Paul LOVED the seven he ate . . .

The spread can be refrigerated for up to 3 days. Let return to room temperature before serving. The biscuits can be frozen for up to a month. Rewarm in a 350° oven before serving. The fact that these can be made in advance, as well as the amazing flavour and presentation make these the perfect small bite for the upcoming holidays . . .

Enjoy!

 Pepper Biscuits with Cheddar-Pecan 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

Make the cheese spread: In a food processsor, blend the cream cheese and sour cream. Add the Cheddar and pulse until combined. Add the pecans and scallions and pulse until incorporated. Add the salt, black pepper and pepper sauce.

Make the biscuits: Preheat the oven to 425°. 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. 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. 

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. 

Comments

[nancyhol]

Your biscuits look amazing, Jerry!

Another recipe added to the list of to-do's!

[Annie]

Very cool - a recipe from my neck of the woods! The woman from Sage and Swift opened a restaurant a couple of years ago called Watts Grocery - excellent place. Buttermilk biscuits are yummy.

[JDeQ]

Thanks Nancy. I had never made biscuits before. They were good.

I wondered if you had heard of them Annie. Given how good these were I can only imagine how tasty the rest of their offerings are.