Ingredients
1 cup plus 2 tablespoons all-purpose flour
1/4 teaspoon salt
1/8 teaspoon red pepper
1/2 cup butter or margarine, softened
1 cup (4 ounces) shredded sharp Cheddar cheese
1/4 cup milk
Pecan halves
Method
Sources
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Graduated round cutters — biscuits, donuts, scones, cookies
Stainless press for hard cheeses — cheddar, gouda, manchego
Record your recipes and experiments — organized cooking journal
Mesophilic cultures for aged cheese production
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Graduated round cutters — biscuits, donuts, scones, cookies
Stainless press for hard cheeses — cheddar, gouda, manchego
Record your recipes and experiments — organized cooking journal
Mesophilic cultures for aged cheese production
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Combine flour, salt, and pepper; cut in butter and cheese until mixture resembles coarse meal. Add milk, stirring until all ingredients are moistened. Turn dough out onto a lightly floured surface, and knead lightly 3 to 4 times. Shape dough into a 12-inch roil, about 1 1/2-inches in diameter; wrap in waxed paper, and chill 2 to 3 hours or until firm. Unwrap roll, and cut into 1/2- inch slices. Place on lightly greased baking sheets; press a pecan half in the center of each. Bake at 350° for 20 minutes. Let cool slightly on baking sheets. Remove to wire racks to cool completely.