Apparently, these Pecan-Cheese Biscuits are the backbone of any respectable Southern cocktail party or afternoon tea. This is easily understood, once you have had the pleasure of trying one. These biscuits are rich and buttery with just a hint of cayenne pepper,and still small enough not to be heavy or burdensome.

You would think that having lived in the South all these years I would have come across them sooner. Apparently, as well as missing God’s calling, I have also missed these biscuits; a theme I am trying to avoid from now on. Whatever the reason, I was deprived of the most perfect tidbits, which I’ve found are perfect for keeping on hand tucked away in a tin. These biscuits, along with the crock of Pimento Cheese and the Southern Pound Cake (that I now have in my pantry) should establish me as a true Southerner, should a guest stop by. At least Southern in spirit-which I think is part of God’s purpose in pushing me to take this sabbatical from my life.

Having traditional foods on hand is one of the things that sets the South apart from the rest of the country. Southerners make time for the simple moments that seem to escape the rest of us. Let’s face it, who has time to sit on a porch in the afternoon chatting with a friend, while sipping sweet tea or lemonade? Let alone, having food on hand that was prepared just for this type of pleasure? A pleasure that wasn’t necessarily just in case; because someone always stopped by for a chat. It appears this is a way of life, respite from the afternoon sun and a day’s work. When I think back to why I moved to Charleston, one of the reasons was because it was a refined, proper city. If I was asked at that time what I meant, I don’t think I could have answered with any intelligence. But, somehow I knew it was so.

This recipe (or a version of it) has been around for generations, and I suspect that every true Charlestonian has their own tattered recipe which they swear is the real McCoy. After looking at many recipes, and as I began to regain confidence in the kitchen once again,I made a change or two after making a few batches of these. Now I have my own recipe ready to be tattered and smudged after years of loving preparation.

I felt like a part of my community making them; like I had just officially joined a Southern club or something that recognizes my attempt to learn more about my newly appreciated Southern home. In fact, I gifted a few bags of these treats to businesses in the area as a way to say, Hi, I am a caterer. Enjoy these treats! I planned to stop by again in the next with a menu. However, less than an hour and a half later, I received an order for 1500 of these tidbits, along with a few other specialty items. Perhaps I am on to something. Maybe God has not given out the really successful culinary Pecan-Cheese Biscuit career to someone yet! Things are looking a little brighter in the kitchen this week.

Not only do these biscuits taste divine, but I witnessed a miracle first-hand upon making them. I am aware that this is the second food warning I will issue this month, and I do not want to be an alarmest, but feel everyone should be aware: this biscuit is not only addictive but doubles as a cure for the human frown! Not to mention, the best thing this side of the Mason-Dixon line, no kidding. One bite of these and the first thought in your head is: What else is cookin? There is something mysterious and hypnotic about them. I wouldn’t believe it either if I didn’t witness it myself, first-hand. Everyone who ate one (my dog Scout included) took a small bite as if with trepidation. They were tiny, unassuming little bites with pecan bits peeking out through them. But, after seeing everyone take their first bite, then slowly savoring the flavor as it melted, I knew I did well. First, I got a big sigh from the tasters. Then another bite was taken, this time it was followed by a big smile, the kind of smile that you can’t stop even if you wanted to.

Yep, even the silent husband was forced to give a smile while eating one of these biscuits. A big smile at that! Despite his concerted efforts to hold back yet again, as experienced by the Lemon Glazed Pound Cake he sampled only minutes before hand. My pound cake, although recluctant to admit was met with defeat; I only received It’s good from my hubby’s monotone voice. It appears he is not fond of cake or so he said. Not the Southern Pecan-Cheese Biscuits though! No, they received a jubilant response, as there was no holding back in my kitchen while eating them. Dare I say, that it killed him to acknowledge my food with such enthusiasm? Maybe? But frankly, he couldn’t help himself!

In an effort to improve my marriage, I am keeping these biscuits on hand. One frowned look or stiff face of silence and I am opening up this tin, ready to offer my husband a snack or nibble. Whether he is offered one or many will depend upon his mood at the time. I will have to adjust the dosage and will trust my instincts when the time comes. Frankly, I think I have happened upon a secret weapon of sorts. Perhaps I could market these as a Frownie Biscuit or a Smiley Biscuit and come to the aid of housewives across America. I certainly can’t be the only woman with these marital woes in need of a quick remedy that can be on hand in times of trouble.

Without further ado, here is the recipe which I adapted from James Villa’s cookbook.

This recipe was made two times, with changes both times. I altered the recipe by chopping toasted pecans rather than placing a pecan half on each biscuit. I figured the former would give these a little more low country uptown look. A little sophistication never hurt anyone. Also, the consistency of the dough was hard to roll into balls to then press flat, as the recipe instructed. The next go around I opted to make them like a rolled cookie; the result? Perfection! When made this way, they looked and tasted better. They were crispier and more savory when sliced.

I must confess that I don’t always feel comfortable experimenting while baking. I’m just a touch intimidated- as it is so much easier to experiment when cooking. I forged ahead anyway, with my new found confidence and the result was a good pat on my back for getting out on a limb.

Pecan-Cheese Biscuits

Adapted James Villas; The Glory of Southern Cooking

1/2 pound (2 sticks) butter, at room temperature

7 ounces extra-sharp white cheddar cheese, finely grated then brought to room temperature

2 ounces imported Parmigiano or Parmigiano-Reggiano finely grated

1/4 tsp sea salt

Two big dashes of cayenne pepper

2 cups all-purpose flour

6 ounces chopped toasted pecans

• Preheat the oven to 350F
• Prepare a baking sheet with parchment paper (dab a spot of butter on tray so paper sticks to sheet)
• In a large mixing bowl, combine the butter, cheeses, salt, and cayenne pepper and mix with your hands till well blended.
• Add the flour gradually and mix with your hands till firm and smooth, adding a little more flour if the mixture is too sticky.
• Cut 5 sheets of parchment or wax paper
• Divide dough into 5
• Roll each section into a log about 1inch thick on paper, when smooth and round roll up in paper and seal ends. Repeat with all pieces and keep in refrigerator at least 5 hours till firm
• Slice into 1/4 inch rounds and put on prepared sheet about 1/2 inch apart and bake until done about 16-20 minutes.
• Begin checking at 16 minutes then every 2 minutes thereafter, till lightly toasted.
• Cool on a wire rack
• Store biscuits in tightly sealed tins for up to 2 weeks.