Pecan Cheddar Biscuits in all their glory deserve a place in the kitchen larder as the holiday season is approaching. There are countless recipes for this Southern tidbit that has a place at every party and social gathering, including having on hand for drop in guests. One of the great things about this recipe is that you can make them ahead of time for up to a month, rolling the dough into neat logs then freezing. This gives the option to have them on hand, allowing a slight thaw then slice with a knife, pop into the oven for a quick bake. 12-15 minutes later out comes a Southern treat.

It seems like ages ago that I did a story on them titled; Pecan Cheddar Biscuits the backbone of a Southern Party where by I discovered the powers of these cheesy gems with a kick of cayenne to finish off the taste. A good many of the recipes call for reserving the pecan and pressing it in the top, but I must confess the look was too dated for my taste. So, I opted to chop the nuts and add them to the dough before rolling into logs.

These are a hit with everyone, and I make thousands a month for some of the top Wedding Designers. A dozen or so to a bag they then get topped with a label and then tucked into gift bags for the wedding guests. I have made so many Pecan Cheddar Biscuits that I have lost count. Still with the factory production, I never tire of them and always manage to keep some on hand in case someone should drop and I need a quick tidbit to serve.

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, chopped pecans, salt, and cayenne pepper mixing with a wooden spoon 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 pieces.
• 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. Dough may be frozen at this point for up to a month. Wrap again in foil so that dough is double sealed before freezing.
• 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.