Sesame and Roquefort Biscuits |
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Prep Time: 20 Minutes Cook Time: 85 Minutes |
Ready In: 105 Minutes Servings: 2 |
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In this recipe, the word biscuit refers to a savory cracker. Ingredients:
1 1/4 cups self-rising flour |
1 stick (1/2 cup) cold unsalted butter, cut into 1/2-inch cubes |
1/4 lb chilled roquefort cheese such as le vieux berger, société, or le papillon, crumbled (1 cup) |
1/3 cup sesame seeds (2 oz) |
Directions:
1. Pulse flour and butter in a food processor until mixture resembles coarse crumbs. Sprinkle cheese into mixture and pulse a few times to incorporate. Transfer mixture to a work surface (it will be crumbly) and knead briefly to distribute ingredients (do not overwork), then press together to form a dough and roll into a 7-inch log (about 2 inches in diameter). Wrap tightly in plastic wrap and chill until firm, at least 1 hour.
2. Put oven rack in middle of oven and preheat oven to 350°F. Grease a large baking sheet.
3. Put sesame seeds on a plate. Cut dough into scant 1/4-inch-thick slices with a thin sharp knife, then gently press both sides of each biscuit in sesame seeds to coat and arrange 1/2 inch apart on baking sheet.
4. Bake until golden, 10 to 15 minutes. Cool biscuits on baking sheet on a rack 2 to 3 minutes, then transfer with a spatula to rack to cool completely.
5. Cooks' notes: · Dough log can be chilled up to 2 days. · Biscuits keep in an airtight container 1 week.
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