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Holiday Recipe: Gammy's cheese biscuits from Fayette-Mom

Posted December 13, 2010

Jennifer Joyner

Editor's Note: Go Ask Mom is featuring holiday recipes all week.

My husband’s grandmother sometimes makes me wish I lived in a different era. She was a homemaker with four children, making three meals a day from scratch, sewing clothes for her family, putting the laundry out on the clothesline in the backyard.

OK, so I wouldn’t want to go without modern conveniences such a clothes dryer, but still — there’s something about doing everything yourself, taking pride in making a home for your family. Those things are attractive to me.

Accordingly, Gammy never went to someone’s house for a visit without a homemade treat. And around the holidays, you could count on a family favorite: Gammy’s cheese biscuits. Seriously, it’s not Christmas until you’ve had those bite-sized delights, several times over. And while Gammy is no longer able to make the treats herself, the women in the family have taken over the task (except for yours truly. Sadly, baking is not one of my gifts).

So it is with much pride I share with you Gammy’s recipe for cheese biscuits. They are so delicious, and they look like they are straight out of a magazine.

You’ll need:

  • 1 pound sharp cheese (grated) ( take out 30 minutes prior to assembly)
  • 1 pound (4 cups) plain flour DON’T SIFT
  • 1 pound butter (softened-not melted)
  • 1 tsp cayenne pepper
  • Pastry gun with a flower pattern disk
  • Pecans, halved.

Mix ingredients in food processor. Blend thoroughly.(Load pastry gun with the flower pattern disk). Place flower-shaped biscuits on ungreased cookie sheet. Top each floret with a pecan (half) (unshelled)

Bake at 375 degrees for 15 minutes. Makes 2 dozen cheese biscuits.

Jennifer is a mom of two and WRAL-TV assignment editor in Fayetteville. Her food obsession memoir, “Designated Fat Girl,” came out in September. Read more about Jennifer and her book on her website. Find her here on Go Ask Mom on Tuesdays.

3 Comments

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  • kimisufu Dec 18, 2010

    dbw1, the pecan would be shelled. Shell-less. :)
    Pecans on top are optional.

  • draew Dec 16, 2010

    Do you really top each one with an "unshelled" peacan half?

  • cburkhard Dec 13, 2010

    This is just like my recipie-except I add 4 cups of rice krispies to the dough, roll it into small spheres (the boys help with this!), and press them flat on an ungreased cookie sheet. Baking time is the same. So crunchy and good!