
This satisfying snack mix comes together easily, especially when you’ve saved some of your leftover biscuits to make it. Just cut them into cubes before you start.
This recipe was excerpted from 'Cheryl Day's Treasury of Southern Baking' by Cheryl Day. Buy the full book on Amazon.
Ingredients
Makes about 12 cups6 cups (440 g) cubed (½-inch/1.5 cm) Flaky, Buttery Biscuits
3 cups (93 g) Chex cereal (corn, rice, or wheat, or a combination)
2 cups (80 g) bite-sized pretzels
1 cup (114 g) pecans, coarsely chopped
½ cup (75 g) white sesame seeds
12 Tbsp. (1½ sticks/170 g) unsalted butter
¼ cup (59 ml) Worcestershire sauce
2 tsp. honey
1 Tbsp. fine sea salt
1½ tsp. garlic powder
1 tsp. onion powder
1 tsp. cayenne pepper (optional)
Step 1
Position the racks in the middle and lower third of the oven and preheat the oven to 350°F. Line two baking sheets with parchment.
Step 2
Divide the cubed buttermilk biscuits between the prepared pans. Bake for 8 to 12 minutes, tossing the cubes halfway through for even toasting, until golden brown. Let the biscuits cool to room temperature. Reduce the oven temperature to 250°F.
Step 3
In a large bowl, combine the cooled biscuit cubes (set the baking sheets aside), Chex, pretzels, pecans, and sesame seeds and stir gently to mix.
Step 4
In a small saucepan, combine the butter, Worcestershire, honey, salt, garlic powder, onion powder, and cayenne, if using, and heat over medium-low heat until the butter melts, stirring occasionally to blend. Pour the butter mixture over the party mix and stir until evenly coated.
Step 5
Divide the mixture between the parchment-lined baking sheets. Bake for about 1 hour, stirring the mixture every 15 minutes, until golden brown. Let cool completely.
Step 6
Stored in an airtight container, the party mix will keep for up to 2 weeks.Excerpted from Cheryl Day’s Treasury of Southern Baking by Cheryl Day (Artisan Books). Copyright © 2021. Buy the full book from Artisan Books or Amazon.










