Miss Annie's Cheese Biscuits
Published December 21, 1996
- Total Time
- About 25 minutes
- Rating
- Comments
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Ingredients
¾ pound sharp Cheddar cheese, grated
½ pound margarine, cut into slices
1 teaspoon kosher salt
1 teaspoon paprika
⅛ teaspoon cayenne pepper
3 cups all-purpose flour
Up to 4 tablespoons water, as needed
20 pecan halves
Nutritional analysis per serving
16 grams carbs; 18 milligrams cholesterol; 241 calories; 7 grams monosaturated fat; 4 grams polyunsaturated fat; 5 grams saturated fat; 17 grams fat; 2 grams trans fat; 1 gram fiber; 196 milligrams sodium; 6 grams protein
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Preheat the oven to 350 degrees. Place the Cheddar cheese, margarine, salt, paprika, cayenne pepper and flour in a large bowl and, using your fingertips, begin to work them together. Add the water a tablespoon at a time until the dough comes together.
- Step 2
Roll the dough into cylinders about 3 inches in diameter, then slice it into rounds about 1 ½ inches thick. Place the rounds on a baking sheet, press a pecan half into the center of each and bake until the biscuits are golden, about 12 to 15 minutes.
Private Notes
Comments
These are also known as cheese crisps. They are not regular biscuits but more like cheese crackers.
This is one of those times where I used the recipe as kind of a template and then went my own way. My major addition: 2 tablespoons of baking powder, so the biscuits rose nicely. I also added more paprika, and used some Aleppo pepper because I didn’t have cayenne. Instead of rolling the dough into logs, I just hand formed disks which was an easy technique with this very short dough. The biscuits were tender and delicious. I’ll make them again, but will cut the amount of butter in half.
I tried these again but patted out the dough and cut them like regular biscuits with a cutter. I baked them A LOT longer, like 40 minutes and they came out perfect. Dense, crunchy thick crackers that were great with wine. Better to cut them small for nibbling than larger traditional sized biscuits.