This is probably my favorite recipe from my mother. She really could get these right. Karen wants to make these for her teachers’ Christmas gifts. We like them that much. It is also the first recipe I ever ran in my column. We really do like them that much…
CHEESE BISCUITS
1/2 lb. Sharp cheddar cheese
1/2 lb. margarine
2 cups self-rising flour
1/4 to 1/2 teaspoon cayenne pepper
1/4 teaspoon salt
Pecan halves
Grate cheese, and allow margarine and grated cheese to come to room temperature. Sift flour before measuring out the 2 cups. Add cayenne pepper and salt to measured flour. Then sift again. Mix margarine and cheese, and then mix flour mixture. This is best done by hand and is sticky and messy. Roll dough into small balls, place on ungreased cookie sheet, and top each with a pecan halve pressed in dough. Bake at 375 degrees, 13-15 minutes, or until lightly browned. Watch closely, as this will quickly over-bake. I have best result using Land O’Lakes margarine and Pillsbury’s Best flour. I also go towards the high end using the cayenne pepper. It give a little more kick. Also, you need to chill the dough before rolling into balls.
