Savory biscuits to serve with cocktails

Looking for a tidbit to serve with cocktails this summer?  Two recipes that satisfy and stimulate the palate before dinner are both spicy and delicious. Love both over at our house.

The cheddar chili biscuit is both sweet and hot with jalapeno peppers and a hint of sugar.It is a cross between a savory cookie and a biscuit.  Caraway seeds and pecans give the next biscuit its unique flavor. Make a batch of either… or both plus some extras to freeze for the next time company drops in. Experiment with different cheeses in each recipe for variety. Either one of these recipes is excellent and is a perfect amuse bouche.

Cheddar Chili Cocktail Biscuit  

                  

• 1 C butter at room temperature
• 1/2 C sugar
• 2 ½ C  flour
• 1 C grated sharp cheddar cheese at room temperature
• 1/2 C Jalapeno chili,  seeded and minced

1. Use an electric mixer and cream the butter and sugar together until smooth.
2. Slowly beat in the flour until it is fully combined and is an even consistency.
3. Mix in the cheddar cheese and minced jalapeno pepper.
   

   Biscuit ready to pop in the oven on parchment paper covered baking sheet.. Cut log into 16 pieces.

4. Divide the cookie dough in thirds. Roll each portion into an 8 inch log. Chill the logs in the fridge for 2 hours.
5. Preheat oven for 350F.
6. Cut each log into 1/2 inch slices. Place on a cookie sheet lined with parchment paper.
7. Bake in oven for 12 minutes. Cool on a wire rack.

Recipe courtesy of Lynda Mahana

Cheese Drops

• 2 C flour
  

  Cheese Drops

• 1 t cayenne pepper
• ½ t salt
• 2 sticks butter softened
• ½ lb. grated sharp cheddar, room temperature
• 1 C chopped pecans
• 2 t caraway seeds

1. Preheat oven to 350 degrees.
2. In a large bowl cream the butter and the cheese.
3. Sift dry ingredients. Add to the cheese.
4. Fold in the pecans and the caraway seeds.
5. Drop by teaspoonful onto parchment covered baking sheet.
6. Bake for 18 minutes.