Preheat oven to 375°F.

Place the pecans in a food processor or blender and process them in short pulses until they are finely chopped, about 10 seconds.

Transfer the pecans to a small bowl.

Place the butter, Cheddar cheese, biscuit mix, and cayenne in the food processor or blender and pulse until the mixture comes together in a ball, about 20 seconds.

Add the chopped pecans and process until just combined, about 5 seconds.

Spoon teaspoonfuls of dough onto 2 ungreased baking sheets, positioning them about 1 inch apart and making 6 rows of 5 patties on each sheet. Or, divide the dough in half and shape each half into a log on a long sheet of waxed paper.

Bring the waxed paper up around a log and roll it gently on your work surface until the log is uniform and about 1 inch in diameter.

Repeat with the remaining log.

Refrigerate the logs for 15 minutes to make slicing easier.

Unwrap the logs and cut them into 1/4 inch thick slices.

Arrange the slices about 1 inch apart, 30 to a baking sheet.

Place the baking sheets in the oven, 1 on the center rack and 1 on the upper rack and bake the patties until they are lightly browned, 10 to 12 minutes.

Halfway through, move the top baking sheet to the center rack and the center baking sheet to the top rack.

Using a metal spatula, transfer the patties to a wire rack to cool for 15 minutes.

The patties can be stored in between layers of waxed paper in tightly covered tins for up to 1 week.

You can also freeze baked patties in plastic freezer bags for up to a month. Thaw them overnight in the refrigerator, and let patties return to room temperature before serving.

*This recipe makes about 60 patties, enough for 20 to 25 people.*

**This recipe brought to you courtesy of Dinner Doctor.**