Cheddar Cheese Biscuits
Item
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Title
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Cheddar Cheese Biscuits
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Description
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Cheddar Cheese Biscuits
Yield: Approximately 5-6 dozen
¾ cup unsalted butter, room temperature
3 cups sharp cheddar cheese, shredded
1 tablespoon dried mustard
¼ teaspoon cayenne pepper
1 tablespoon chopped fresh dill (optional)
1 ½ cups all-purpose flour
Do you ever crave just a little bite of something that’s cheesy, but not too cheesy? Spicy, but not too spicy? Easy to make? Here it is. This recipe uses Cheddar cheese, but you can substitute any other sharp cheese, or combination of sharp cheeses, such as Gruyere or Monterey Jack. It is also good made with a strong blue cheese, such as Maytag Blue, Stilton, or Gorgonzola. Be sure to cream the butter and cheese well together, a blended result which will melt-in-your-mouth.
Heat oven to 350 degrees. Cream the softened butter and shredded cheese together until they are fully blended. It can be done in the bowl of a food processor; continue by adding the rest of the ingredients and processing until they are combined. You can also combine the ingredients with an electric mixer, using the flat whip. Do not use a whisk. The batter is too thick, and should you manage to get a whisk through the mass, it will beat air into it, and that is not what you want. Now do one of two things: either roll the mixture out into two thin sausage ropes, and refrigerate for at least an hour until they are cold enough to slice into ¼ inch thick slices, or place the mixture in a very large (16 inch) pastry bag, use a large fluted tube, and pipe biscuits about 1 ½ inches in diameter onto an ungreased baking sheet. Bake 8-10 minutes, or until they are slightly brown and the middle is dry.
Tip: It may be difficult to pipe the dough from a pastry bag, as the mixture is very dense. You may want to fill the pastry bag and let it sit at room temperature for a half hour or so before you start piping.
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Source
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"Ann Arbor Fresh: Recipes and Stories from the Ann Arbor Farmers' Market and the Kerrytown Historic District"
By Lois Kane and Raquel B. Agranoff
Agrakane; 1st edition
1998
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Subject
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appetizer
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