Rating: 3.23 stars
287 Ratings
  • 5 star values: 40
  • 4 star values: 69
  • 3 star values: 112
  • 2 star values: 50
  • 1 star values: 16
  • 287 Ratings

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.

The Martha Stewart Show, November 2010, The Martha Stewart Show, Episode 6043

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Read the full recipe after the video.

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Yield:
Makes 30
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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

  • 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.

  • 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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Reviews

287 Ratings
  • 5 star values: 40
  • 4 star values: 69
  • 3 star values: 112
  • 2 star values: 50
  • 1 star values: 16