I don’t like to to defrost anything. Anything-anything. But there are some things that are worth mixing up ahead of time and keeping in the freezer until the next big get-together or just a visit.
This past week, I made up some cheddar mix – and the smart thing about it is that with this in the freezer, you can make either cheese straws or pecan party biscuits. I made just one baking sheet of pecan biscuits to enjoy now and the rest of the mix is in the freezer for whenever they’re needed.
This recipe makes about…oh, probably 50 small cheese straws or pecan biscuits. It’s very similar to my regular cheese straw recipe too, so either way is fine.
1 stick butter, softened
4 ounces sharp cheddar cheese, grated
1-1/4 cup flour
…pecan halves, if you’re making pecan biscuits – one per biscuit
couple of dashes of salt
Tabasco – I use eight big splashes but you can leave that out if you want
Preheat the oven to 350*
Grate the cheese, then add to the Kitchenaid along with the butter, flour, salt, and Tabasco. Mix on low-medium until it comes together:
For cheese straws, form them using the technique at this post. For pecan biscuits, roll the mixture into rounds just a bit bigger than a really large grape. A parchment-covered baking sheet is perfect. Also, you can crowd them more than I have here since they really don’t spread:
Take the prettiest pecan halves you have and press them onto each round – push them in good so they will set. This will flatten out the rounds so they look like this:
At about 18 minutes in the oven, they will just start to brown on the bottom – perfect.
These will disappear in no time so make many more than you think you need!