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Cheddar Biscuits with Pecans


This savory Southern hors d'oeuvre can be made up to a week in advance, giving you more time to enjoy your guests on Thanksgiving Day.

  • Yield: Makes 30

Source: The Martha Stewart Show, November 2010


  • 4 ounces sharp cheddar cheese, grated
  • 1/2 cup (1 stick) unsalted butter, room temperature
  • 1 cup all-purpose flour
  • 1 teaspoon coarse salt
  • Pinch cayenne pepper
  • 30 pecan halves
  • 2 egg whites, lightly beaten
  • Paprika


  1. Place cheese, butter, flour, salt, and cayenne pepper in the bowl of a food processor; process until a dough is formed, about 10 seconds. Turn dough out onto work surface and divide into two equal pieces. Roll each piece of dough into a 1 1/2-inch-thick log; wrap with wax or parchment paper and refrigerate until dough is firm, at least 2 hours and up to overnight.

  2. Preheat oven to 350 degrees. Line two baking sheets with parchment paper; set aside.

  3. Unwrap dough and slice each log crosswise into 1/4-inch-thick rounds. Place dough rounds on prepared baking sheet 1 1/2 inches apart; gently press a pecan half into the center of each. Brush with egg whites and sprinkle lightly with paprika.

  4. Bake biscuits until crisp, about 15 minutes. Let cool for 5 minutes on baking sheets before transferring to a wire rack to cool slightly. Serve warm or at room temperature.

Cook's Notes

Biscuits may be kept in an airtight container for up to 1 week.

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