Pistachio Cheese Biscuits
(Yields 48 biscuits)
- 1/2 cup butter, room temperature
- 2 cups grated cheddar cheese
- 1 cup all-purpose flour
- 1 teaspoon salt
- 1/2 tsp. freshly ground black pepper
- 1/2 tsp. cayenne pepper
- 1 cup coarsely chopped pistachio nuts
In a medium bowl, combine the butter and the cheese. Beat at medium speed until well-combined. In a separate bowl, combine the flour, salt, and black and cayenne pepper. Add to the cheese mixture and beat on low until blended. Add the nuts and stir until well-combined.
Lightly flour a cutting board. Place the dough atop and divide it in half. Form each half into a log shape about one inch wide. Wrap in plastic wrap and refrigerate
Preheat oven to 350°F. Slice the chilled dough into ¼-inch-thick biscuits and place two inches apart on ungreased baking sheets. Bake for about 10-12 minutes, or until edges are brown.