Sesame and Roquefort Biscuits

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. 1 ¼ cups self-rising flour
  2. ½ stick cold unsalted butter
  3. ¼ lb. Roquefort cheese
  4. 3-4 tablespoon ice water
  5. ½ cup sesame seeds, divided

 Pre-heat oven to 375 degrees.

  1. Pulse flour, butter, and cheese in a food processor until mixture resembles coarse crumbs.
  2. Add ice water until the mixture becomes a ball.
  3. Transfer mixture to a work surface.
  4. Add ¼ cup sesame seed and knead briefly to distribute ingredients.
  5. Roll out dough on a well floured surface and cut with a 2 ½”cookie cutter.
  6. Press both sides of each biscuit in remaining sesame seeds to coat.
  7. Arrange on an un-greased baking sheet.
  8. 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.

sesame and roquefort biscuits 1


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