Pepper Biscuits With Cheddar-Pecan Spread

Recipe Ingredients

4 oz	113g	Cream cheese
1/2 cup	118ml	Sour cream
2 cups	292g / 10oz	Shredded sharp cheddar cheese
1/2 cup	73g / 2.6oz	Finely chopped pecans
2 cups	125g / 4.4oz	Green onions - white part only, (medium) finely chopped
1/4 teaspoon	1.3ml	Salt
1/4 teaspoon	1.3ml	Freshly ground black pepper
1/4 teaspoon	1.3ml	Tabasco sauce
		Biscuits
2 cups	125g / 4.4oz	All-purpose flour
1 tablespoon	15ml	+ 1/4 teaspoon baking powder
1 teaspoon	5ml	Sugar
1/2 teaspoon	2.5ml	Baking soda
1/2 teaspoon	2.5ml	Salt
2 teaspoons	10ml	Freshly ground black pepper
3 tablespoons	45ml	Finely chopped fresh chives
6 tablespoons	90ml	Cold unsalted butter
1 cup	237ml	Buttermilk

Recipe Instructions

Make the cheese spread: In a food processor, blend the cream cheese and sour cream. Add the cheddar and pulse until combined. Add the pecans and green onions and pulse until incorporated. Add the salt, black pepper and Tabasco sauce. (If made ahead, the spread can be refrigerated for up to 3 days. Let return to room temperature before serving.)

Make the biscuits: Preheat the oven to 425F. In a bowl, combine the flour, baking powder, sugar, baking soda, salt, pepper and 1 tablespoon of the chives. Cut in the butter until the mixture resembles coarse meal. Add the buttermilk and stir until a soft dough forms; do not over mix.

Turn the dough out onto a floured surface and knead lightly until smooth. Roll out the dough 1/4 inch thick. Using a 1 1/2-inch biscuit cutter or champagne glass, cut out rounds from the dough. Arrange the rounds on 2 large baking sheets and bake for about 10 minutes, our until golden brown on the bottom and top. Let cool. (If making ahead, the biscuits can be frozen for up to a month. Rewarm in a 350oven before serving.)

Using a sharp knife, cut the biscuits in half horizontally. Spread the bottom half of each biscuit with about 1 rounded teaspoon of the cheese mixture. Cover with the top halves of the biscuits and transfer to a platter. Sprinkle the biscuits with the remaining 2 tablespoons chopped chives and serve.

Source:
Food and Wine

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