Title: Little Cheddar Biscuits
Categories: Bread Cheese
Yield: 8 Servings
| 2 | c | Unbleached flour |
| 1 | ts | Paprika |
| 1 | c | Butter; room temperature |
| 1 | ts | Worcestershire sauce |
| 1 | ts | Mustard; dry |
| 1/4 | ts | Baking powder |
| 10 | oz | Cheddar; sharp, grated |
Combine the flour, dry mustard, paprika and baking powder in a medium bowl.
Beat the butter, either by hand or with an electric mixer at medium speed,
until light and fluffy. Slowly beat in the cheddar cheese and
Worcestershire sauce. Gradually add the flour mixture, stirring with a rk,
until well blended. On a lightly floured surface, shape the dough into a
long roll about 1 3/4-inches in diameter. Wrap in plastic wrap or foil.
Place on a platter and refrigerate for at least 2 hours, better overnight.
Preheat the oven to 325 degrees F. Slice the dough about 1/3 inch thick.
With your hands, roll each slice into a ball. Flatten slightly and place on
an ungreased baking sheet about 2 inches apart. Bake 8 minutes in the
preheated oven. Biscuits will only brown slightly on the bottom.