Pine Nut-Cheese Bites
"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."
- Ready In:
- 40mins
- Ingredients:
- 6
- Yields:
-
48 biscuits
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
- Heat oven to 400.
- Bring cheese and butter to room temperature.
- In a mixing bowl, combine cheese, butter, mustard and pepper.
- Beat with an electric mixer until combined.
- Add flour.
- Beat on a low speed until well blended.
- Transfer to a lightly floured surface, knead for about 30 seconds.
- Using a tespoon for small bites form into 3/4 inch balls (use a table spoon to form larger biscuits).
- Place on parchement paper lined baking sheet.
- Flatten slightly with bottom of a glass dipped in flour.
- Sprinkle and press in a few pine nuts on top of each flattened ball.
- Bake for 6-8 minutes or until the edges start to turn a golden brown.
- Cool on a wire rack.
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Reviews
-
Great tasting little tidbits, with the mild cheddar that I used, & they definitely added a nice touch to several bowls of chili! I also took your suggestion about chopping the pine nuts & adding them to the mix before baking, BUT you might want to include something about that in the directions! Just a thought! Will certainly be making these again in my kitchen! [Made & reviewed for one of my adopted chefs in this Spring's Pick A Chef event]
RECIPE SUBMITTED BY
ValkyrieQueen
United States
My mother encouraged my love of food - creating and enjoying a wide variety of things. My acupuncturist taught me the spiritual and healing world of foods. I strive to share that blended concept with all who may sit at my table.
