Chile Pecan Biscuits

By murphy91781

Ingredients

• 3 tbsp. cold unsalted butter, divided
• 1 large jalapeno pepper, cored, minced (2 tbsp.)
• 1/3 cup finely chopped pecans
• 2 tsp. honey
• 2 cups biscuit baking mix
• 1/8 cup chipolte chile powder
• 1/4 tsp. ground cumin
• 1/2 cup milk
• 3 1/2 tbsp shredded sharp Cheddar cheese

Details

Servings 8

Preparation

Step 1

1. Preheat oven to 425. Line baking sheet with parchment paper or coat with nonstick cooking spray; set aside.

2. Melt 1 tbsp. butter in small skillet. Add jalapeno and pecans. Cook and stir over medium heat 3 - 5 min. or until jalapeno is tender and pecans are fragrant. Stir in honey; set aside.

3. Combine biscuit mis, chile powder and cumin in large bowl. Cut in remaining 2 tbsp. butter with pastry blender or two knives until mixture resembles small chunks. Stir in pecan mixture and milk; gently knead to form dough.

4. Turn dough out onto very lightly floured surface. Pat to 3/4 inch thickness. Cut out biscuits with 2 1/2 inch biscuit cutter, reworking dough as necesary. Arrange 1 inch apart on prepared baking sheet. If desired, pat about 1 1/2 tsp. cheese onto each biscuit.

5. Bake 15 - 17 minutes or until golden brown. Transfer to wire rack to cool.