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Roquefort Biscuits

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Recipe

 

Yield

36 servings

Prep

20 min

Cook

10 min

Ready

30 min
Low Cholesterol, Trans-fat Free, Low Carb, Sugar-Free, Low Sodium

Ingredients

Amount Measure Ingredient Features
1 cup self-rising flour
½ cup butter
well-chilled
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2 ounces roquefort cheese
or other blueveined cheese
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2 ounces cheddar cheese
shredded
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½ cup sesame seeds
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1 x cucumbers
sliced
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1 x cherries
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Ingredients

Amount Measure Ingredient Features
237 ml self-rising flour
118 ml butter
well-chilled
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57.8 ml/g roquefort cheese
or other blueveined cheese
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57.8 ml/g cheddar cheese
shredded
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118 ml sesame seeds
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1 x cucumbers
sliced
* Camera
1 x cherries
* Camera

Directions

Sift flour into a bowl.

Using a pastry blender or 2 knives, cut in butter until mixture resembles coarse crumbs.

Crumble in Roquefort cheese; sprinkle in Cheddar cheese.

With your fingers, thoroughly mix ingredients to form a dough.

Cover and refrigerate. Place sesame seeds in a dry skillet, stir over medium heat until golden.

Remove from heat; cool.

Preheat oven to 400℉ (200℃).

Grease 2 baking sheets. Shape chilled dough into 36 equal balls.

Toss each ball in toasted sesame seeds, pressing balls flat to coat well with seeds.

Arrange balls on greased baking sheets and press lightly with a fork.

Bake 10 minutes or until golden around edges.

Cool on racks and store in an airtight container. To serve, arrange on a plate and garnish with cucumber and cherries.

Makes 36.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 11g (0.4 oz)
Amount per Serving
Calories 5571% from fat
 % Daily Value *
Total Fat 4g 7%
Saturated Fat 2g 11%
Trans Fat 0g
Cholesterol 9mg 3%
Sodium 95mg 4%
Total Carbohydrate 1g 1%
Dietary Fiber 0g 1%
Sugars g
Protein 3g
Vitamin A 2% Vitamin C 0%
Calcium 5% Iron 3%
* based on a 2,000 calorie diet How is this calculated?
 

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