Adapted from Gourmet, Dec. 2004 These biscuits would probably not appeal to everyone as they are very “cheesy” but paired with a sweet wine they would be great. Also good with an entrée salad. For the original recipe from Goumet Magazine in the Epicurious Internet site, click here.
- 1 ¼ cups self-rising flour
- ½ stick cold unsalted butter
- ¼ lb. Roquefort cheese
- 3-4 tablespoon ice water
- ½ cup sesame seeds, divided
Pre-heat oven to 375 degrees.
- Pulse flour, butter, and cheese in a food processor until mixture resembles coarse crumbs.
- Add ice water until the mixture becomes a ball.
- Transfer mixture to a work surface.
- Add ¼ cup sesame seed and knead briefly to distribute ingredients.
- Roll out dough on a well floured surface and cut with a 2 ½”cookie cutter.
- Press both sides of each biscuit in remaining sesame seeds to coat.
- Arrange on an un-greased baking sheet.
- Bake until golden, about 12 minutes. Transfer to cooling rack to cool completely.
Note: Place the biscuits in a tin can to store. They should remain crisp for a week or so.