Roquefort Biscuits
Yield
36 servingsPrep
20 minCook
10 minReady
30 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
self-rising flour
|
|
| ½ | cup |
butter
well-chilled |
|
| 2 | ounces |
roquefort cheese
or other blueveined cheese |
|
| 2 | ounces |
cheddar cheese
shredded |
|
| ½ | cup |
sesame seeds
|
|
| 1 | x |
cucumbers
sliced |
*
|
| 1 | x |
cherries
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
self-rising flour
|
|
| 118 | ml |
butter
well-chilled |
|
| 57.8 | ml/g |
roquefort cheese
or other blueveined cheese |
|
| 57.8 | ml/g |
cheddar cheese
shredded |
|
| 118 | ml |
sesame seeds
|
|
| 1 | x |
cucumbers
sliced |
*
|
| 1 | x |
cherries
|
*
|
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.
