Cheddar Cheese Biscuits
Yield
36 servingsPrep
15 minCook
15 minReady
3 hrsLow Cholesterol, Trans-fat Free, Low Carb, Sugar-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
cheddar cheese, very old, sharp
shredded, loosely packed |
|
| 6 | tablespoons |
butter, unsalted
room temp. |
|
| ½ | teaspoon |
worcestershire sauce
|
|
| 1 | dash |
red hot pepper sauce
|
*
|
| 1 ¼ | cups |
all-purpose flour
sifted |
|
| 1 | x |
poppy seed
|
*
|
| 1 | x |
sesame seeds
|
*
|
| 1 | x |
celery seeds
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
cheddar cheese, very old, sharp
shredded, loosely packed |
|
| 9E+1 | ml |
butter, unsalted
room temp. |
|
| 2.5 | ml |
worcestershire sauce
|
|
| 1 | dash |
red hot pepper sauce
|
*
|
| 296 | ml |
all-purpose flour
sifted |
|
| 1 | x |
poppy seed
|
*
|
| 1 | x |
sesame seeds
|
*
|
| 1 | x |
celery seeds
|
*
|
Directions
Mix Cheddar cheese, unsalted butter, Worcestershire sauce and hot sauce in large bowl until well blended.
Add flour and stir until thoroughly combined.
Shape dough into 10 inch long log.
Wrap in plastic and chill at least 3 hours.
Preheat oven to 350℉ (180℃).
Cut dough into ¼ inch slices.
Space evenly on baking sheets.
Sprinkle some with poppy seeds, some with sesame seeds and some with celery seeds.
Bake until edges are golden brown, about 15 minutes.
Cool biscuits on baking sheets 15 minutes.
Transfer to rack and cool completely.
Can be prepared 2 days ahead. Store in airtight container.
