Cheese Biscuits

This is a rerun of the first recipe I put in my column. It was one of my mother’s signature recipes. So, so good.

Cheese Biscuits
1/2 pound sharp cheddar cheese
1/2 pound margarine (not butter)
2 cups self-rising flour
1/4 to 1/2 teaspoon cayenne pepper
1/4 teaspoon salt

Grate cheese. Allow cheese and margarine to come to room temperature. Sift flour before measuring. Add cayenne pepper and salt to flour and sift mixture again to better mis. Combine softened cheese and margarine by hand (very messy) and gradually add in flour mixture. I do all of this by hand.
Chill dough. Roll into small balls and place on ungreased cokie sheet. Slightly flatten by pressing pecan half into top of each ball of dough. Bake at 375 degrees until light brown, about 12-15 minutes. These burn easily, so keep close watch. Cool on wire rack. Store in airtight container once cooled – I like tins.
Have a wonderful week. And Happy Trails!