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Preheat oven to 375F.
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Place the pecans in a food processor or blender and process them in short pulses until they are finely chopped, about 10 seconds.
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Transfer the pecans to a small bowl.
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Place the butter, Cheddar cheese, biscuit mix, and cayenne in the food processor or blender and pulse until the mixture comes together in a ball, about 20 seconds.
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Add the chopped pecans and process until just combined, about 5 seconds.
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Spoon teaspoonfuls of dough onto 2 ungreased baking sheets, positioning them about 1 inch apart and making 6 rows of 5 patties on each sheet.
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Or, divide the dough in half and shape each half into a log on a long sheet of waxed paper.
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Bring the waxed paper up around a log and roll it gently on your work surface until the log is uniform and about 1 inch in diameter.
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Repeat with the remaining log.
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Refrigerate the logs for 15 minutes to make slicing easier.
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Unwrap the logs and cut them into 1/4 inch thick slices.
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Arrange the slices about 1 inch apart, 30 to a baking sheet.
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Place the baking sheets in the oven, 1 on the center rack and 1 on the upper rack and bake the patties until they are lightly browned, 10 to 12 minutes.
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Halfway through, move the top baking sheet to the center rack and the center baking sheet to the top rack.
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Using a metal spatula, transfer the patties to a wire rack to cool for 15 minutes.
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The patties can be stored in between layers of waxed paper in tightly covered tins for up to 1 week.
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You can also freeze baked patties in plastic freezer bags for up to a month.
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Thaw them overnight in the refrigerator, and let patties return to room temperature before serving.
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*This recipe makes about 60 patties, enough for 20 to 25 people.
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*
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**This recipe brought to you courtesy of Dinner Doctor.
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**
