There are many versions of these flavorful, crispy biscuits. Many times they are made into flaky wafers, but I prefer to make them more like regular breakfast biscuits, just a little smaller. One thing is for sure, they are a Southern tradition during the holidays and are guaranteed to please family and guests when served with coffee, tea or Christmas eggnog.
2 ½ cups King Arthur Unbleached All-Purpose Flour
1 ½ teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
6 tablespoons cold Cabot Unsalted Butter
8 ounces Cabot Extra Sharp Cheddar, grated (about 2 cups)
¾ cup chopped pecans
1 cup buttermilk
PREHEAT oven to 375°F.
STIR together, in large bowl, flour, baking powder, baking soda and salt. Cut butter into small pieces and add to flour mixture. With pastry blender or fingers, work butter into flour until mixture has consistency of coarse cornmeal. Add cheese and pecans, tossing to combine.
ADD buttermilk and stir just until dough forms (do not overmix or biscuits will be tough). Turn out onto well-floured surface; knead briefly, folding dough back onto itself.
Pat dough out into circle, 1 ½ to 2 inches thick. Cut out biscuits with 2-inch or smaller round or fancy-shaped cutter.
PLACE first biscuit in center of baking sheet, and place remaining biscuits around it so sides are touching.
BAKE for 20 to 25 minutes or until golden brown. Serve warm or at room temperature.
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