Pepper Biscuits with Cheddar-Pecan Spread

1. 1

   In a food processsor, blend the cream cheese and sour cream.

2. 2

   Add the Cheddar and pulse until combined.

3. 3

   Add the pecans and scallions and pulse until incorporated.

4. 4

   Add the salt, black pepper and pepper sauce.

5. 5

   Preheat the oven to 425.

6. 6

   In a bowl, combine the flour, baking powder, sugar, baking soda, salt, pepper and 1 tablespoon of the chives.

7. 7

   Cut in the butter until the mixture resembles coarse meal.

8. 8

   Add the buttermilk and stir until a soft dough forms; do not overmix.

9. 9

   Turn the dough out onto a floured surface and knead lightly until smooth.

10. 10

    Roll out the dough 1/4 inch thick.

11. 11

    Using a 1 1/2-inch biscuit cutter or Champagne glass, cut out rounds from the dough.

12. 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. 13

    Let cool.

14. 14

    Using a sharp knife, cut the biscuits in half horizontally.

15. 15

    Spread the bottom half of each biscuit with about 1 rounded teaspoon of the cheese mixture.

16. 16

    Cover with the top halves of the biscuits and transfer to a platter.

17. 17

    Sprinkle the biscuits with the remaining 2 tablespoons chopped chives and serve.

* Per serving · 4 servings · Values may vary.