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Prep Time: 30 Minutes Cook Time: 10 Minutes |
Ready In: 40 Minutes Servings: 12 |
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A fancy little biscuit that gets raves. The swiss cheese gives a strong but not overpowering flavor (though a sharp cheddar can be used nicely) and combines nicely with the pine nuts. I have made small biscuits as appetizers or larger biscuits to pair with hearty stews. Originally from the Southwest, it goes well with a nice bowl of chili or tortilla soup. I have amended this recipe to chop the 2 Tbs of pine nuts, adding them to the mixture and using remaining pine nuts to decorate the tops before baking. Ingredients:
4 ounces swiss cheese, shredded |
1/4 cup butter |
1/4 teaspoon dry mustard |
1/8 teaspoon white pepper, ground |
1/2 cup all-purpose flour |
2 tablespoons pine nuts |
Directions:
1. Heat oven to 400.
2. Bring cheese and butter to room temperature.
3. In a mixing bowl, combine cheese, butter, mustard and pepper.
4. Beat with an electric mixer until combined.
5. Add flour.
6. Beat on a low speed until well blended.
7. Transfer to a lightly floured surface, knead for about 30 seconds.
8. Using a tespoon for small bites form into 3/4 inch balls (use a table spoon to form larger biscuits).
9. Place on parchement paper lined baking sheet.
10. Flatten slightly with bottom of a glass dipped in flour.
11. Sprinkle and press in a few pine nuts on top of each flattened ball.
12. Bake for 6-8 minutes or until the edges start to turn a golden brown.
13. Cool on a wire rack.
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