Cheddar Cheese Biscuits.
This cheese freezes very well. I buy several at a time and stash them in the freezer.
These easy-to-make, savory biscuits are one of the first things I made after I developed my seasoning mix. My friends loved them; I hope you will too!
NOTE: You can subsitute gluten-free flour for the regular flour!
1 cup butter, softened
8 ounces extra sharp white cheddar cheese
1 egg yolk
1/2 teaspoon of salt
1/2 teaspoon cayenne pepper
1 cup roasted pecans
2 cups all-purpose flour OR gluten-free flour
Several tablespoons Summer's Secret Seasoning
Stuff you'll need ...
Put the pecans in the food processor and pulse until fine (chop by hand if using mixer). Add butter, cheese, egg white, salt, and cayenne pepper to food processor and blend well. Add the flour and blend until all ingredients are combined. Scrape dough into a bowl and refrigerate about 15 minutes, for ease of handling. (You can freeze the dough at this point. It will last several months in the freezer, if in airtight container.)
Pre-heat oven to 325 degrees. Lightly spray a cookie sheet with olive oil, or line with parchment paper. Put several tablespoons of Summer’s Secret Seasoning into the shallow bowl.
When the dough is firm enough to scoop with the food scoop (about a tablespoon) and hold its shape, scoop the dough, scraping the bottom against the side of the bowl so that it is flat. Remove dough from scoop, roll the round part of the dough in Summer’s Secret Seasoning, and place the flat part of the dough on the cookie sheet. You are going to flatten the balls, so leave about 2 inches between each one.
After you have filled the cookie sheet, use the bottom of the Summer’s Secret Seasoning jar to gently flatten the dough to about 2.25 inches in diameter, dipping the bottom of the jar into the bowl of seasoning if to prevent sticking, if necessary. The biscuits should be about 1/4 inch thick. Don’t make them too thin or they will burn.
Bake for 20-25 minutes. Cool on wire rack.
Serving Suggestions ...