Cheddar Biscuits with Pecans

Martha Stewart calls this a "Southern hors d'oeuvre" and it's true that I was first gifted a tube of these during the holidays in the south. I knew I'd want to make them as gifts in the future, and that future is now. These are a super easy food-processor recipe, you just need chilling time. I think this is similar to the mixture used for cheese straws but rolled up and sliced is a bit easier. I apply the egg white prior to pressing the pecan on, because that made more sense to me, but you should try it however it makes sense. I added very little cayenne but if you are baking for people who have higher spice tolerance, you can play with that as well.

Cheddar Biscuits with Pecans
(recipe from Martha Stewart)

4 ounces sharp cheddar cheese, grated
1/2 cup (1 stick) unsalted butter, room temperature
1 cup all-purpose flour
1 teaspoon coarse salt
Pinch cayenne pepper
30 pecan halves
2 egg whites, lightly beaten
Paprika

Directions

Place cheese, butter, flour, salt, and cayenne pepper in the bowl of a food processor; process until a dough is formed, about 10 seconds. Turn dough out onto work surface and divide into two equal pieces. Roll each piece of dough into a 1 1/2-inch-thick log; wrap with wax or parchment paper and refrigerate until dough is firm, at least 2 hours and up to overnight.

Preheat oven to 350 degrees. Line two baking sheets with parchment paper; set aside.

Unwrap dough and slice each log crosswise into 1/4-inch-thick rounds. Place dough rounds on prepared baking sheet 1 1/2 inches apart; gently press a pecan half into the center of each. Brush with egg whites and sprinkle lightly with paprika.

Bake biscuits until crisp, about 15 minutes. Let cool for 5 minutes on baking sheets before transferring to a wire rack to cool slightly. Serve warm or at room temperature.

Biscuits may be kept in an airtight container for up to 1 week.