Savory Sage Pecan Biscuits

These crunchy biscuits are perfect for a holiday gathering. Pair with a cheese board, fig jam and chestnut honey.

• 2 cups GF  flour (  I like cup 4 cup )

• 1 teaspoon black pepper

• 1 teaspoon sea salt

• 2 tablespoons chopped fresh sage leaves

• 1 cup roughly chopped pecans

• 1 cup grated Parmagiano  ( place with  3/4 cup brewers yeast for vegan )

• ½ cup extra-virgin olive oil

• 2 large eggs, beaten ( replace with 1 1/2 cup applesauce for vegan )

•  Egg wash (see note)

• 1/2 tsp. sea salt

• 3 tbs cold water

• 1 tbs lemon juice

1. In a mixing bowl, combine flour, pepper, salt, sage, pecans and Parmagiano. Stir in oil, eggs, lemon juice, and mix well. If dough seems crumbly, add a tablespoon of cold water at a time and mix again.

2. Turn dough out onto a lightly floured work surface. Knead dough for a minute or two, until smooth. Divide in half and roll each half into a cylinder that is 2 inches in diameter. Wrap tightly with plastic wrap and refrigerate until firm, about 2 hours, or overnight.

3. Heat oven to 350 degrees. With a thin-bladed knife, slice 1/8-inch-thick rounds from each cylinder.

4. Use a spatula to transfer cookies to a parchment-lined baking sheet. Paint each cookie lightly with egg wash, if using, and sprinkle with sea salt, ( Optional). Bake in batches for 10 to 12 minutes, until lightly browned. Cool on a rack. Store in an airtight container.