Pepper Biscuits with Cheddar-Pecan Spread Recipe

Name: Pepper Biscuits with Cheddar-Pecan Spread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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; 3 tablespoons finely chopped fresh chives; 6 tablespoons cold unsalted butter; 1 cup buttermilk; 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

Servings: persons

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
3 tablespoons finely chopped fresh chives
6 tablespoons cold unsalted butter
1 cup buttermilk
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

1
In a food processsor, blend the cream cheese and sour cream.
2
Add the Cheddar and pulse until combined.
3
Add the pecans and scallions and pulse until incorporated.
4
Add the salt, black pepper and pepper sauce.
5
Preheat the oven to 425.
6
In a bowl, combine the flour, baking powder, sugar, baking soda, salt, pepper and 1 tablespoon of the chives.
7
Cut in the butter until the mixture resembles coarse meal.
8
Add the buttermilk and stir until a soft dough forms; do not overmix.
9
Turn the dough out onto a floured surface and knead lightly until smooth.
10
Roll out the dough 1/4 inch thick.
11
Using a 1 1/2-inch biscuit cutter or Champagne glass, cut out rounds from the dough.
12
Arrange the rounds on 2 large baking sheets and bake for about 10 minutes, or until golden brown on the bottom and top.
13
Let cool.
14
Using a sharp knife, cut the biscuits in half horizontally.
15
Spread the bottom half of each biscuit with about 1 rounded teaspoon of the cheese mixture.
16
Cover with the top halves of the biscuits and transfer to a platter.
17
Sprinkle the biscuits with the remaining 2 tablespoons chopped chives and serve.

1261

kcal

Calories

107

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 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), and more.

Yes, Pepper Biscuits with Cheddar-Pecan Spread falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Pepper Biscuits with Cheddar-Pecan Spread

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