Thursday, November 4, 2010

Cheese biscuits

I get quite obsessed with cheese biscuits and finding just the right recipe. This is my latest attempt and I'm pretty happy with them. They are very buttery of course, but not greasy like others I've tried.

And I love that the dough is one of those that you can freeze then use at a later stage, like when you have guests coming and don't have time to cook, or have something more important to do - like sewing!

They're great on their own or with cheese. Cheese, cheese and more cheese. I don't see a problem, do you? :-)

Cheese biscuits

1 cup plain flour
2 tablespoons cornflour
1 cup parmesan cheese, finely grated
1 teaspoon salt
1/4 teaspoon paprika (sweet, not the hot variety - don't want to scare off the kidlets)
125 grams butter, chilled
1 tablespoon lemon juice

Pre-heat oven to 180C.

Put flours, cheese, salt and paprika into food processor. Chop butter into big chunks and add to the food processor while it's going. Process until the mixture becomes crumbly. Add lemon juice and the mixture should form a ball in the processor. Stop the processor once this has happened.

Take the dough out and lightly knead it, then roll into a log. This should make two logs, about 20cm in length each.

Wrap the logs with plastic wrap and chill. Once the log is solid, cut up into slices about 3mm thick. Logs can be frozen for a long time, if you don't want to cook the whole lot. Just let the log thaw out a bit then slice them and bake.

Place on a baking tray lined with baking paper and bake for 15 to 20 mins or until light golden brown.

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