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Tiny Cheddar Biscuits

Yield 2 dozen


  • 1 cup plus 2 tablespoons all-purpose flour
  • 1/4 teaspoon salt
  • 1/8 teaspoon red pepper
  • 1/2 cup butter or margarine, softened
  • 1 cup (4 ounces) shredded sharp Cheddar cheese
  • 1/4 cup milk
  • Pecan halves

How to Make It

  1. Combine flour, salt, and pepper; cut in butter and cheese until mixture resembles coarse meal. Add milk, stirring until all ingredients are moistened. Turn dough out onto a lightly floured surface, and knead lightly 3 to 4 times.

  2. Shape dough into a 12-inch roil, about 1 1/2-inches in diameter; wrap in waxed paper, and chill 2 to 3 hours or until firm.

  3. Unwrap roll, and cut into 1/2- inch slices. Place on lightly greased baking sheets; press a pecan half in the center of each. Bake at 350° for 20 minutes. Let cool slightly on baking sheets. Remove to wire racks to cool completely.

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