Miniature Cheese Biscuits |
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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 6 |
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These delicate, easy-to-make little biscuits are great to serve with soups. You may make them bigger if you like. From an October 1985 issue of Bon Appetit in a Soup and Bread Suppers menu. Ingredients:
2 cups all-purpose flour |
2 teaspoons baking powder |
1 teaspoon salt |
1/2 teaspoon baking soda |
1/2 teaspoon dry mustard |
1 pinch cayenne pepper |
2 tablespoons well-chilled unsalted butter, cut into pieces (1/4 stick) |
14 tablespoons grated gruyere cheese (about 3 1/2 oz.) |
1/2-3/4 cup buttermilk |
1 egg |
1 egg yolk beaten with 1 t. water (glaze) |
2 tablespoons grated gruyere cheese |
2 tablespoons freshly grated parmesan cheese |
Directions:
1. Preheat oven to 450 degrees.
2. Butter baking sheet.
3. Sift flour, baking powder,salt, baking soda,mustard and cayenne into medium bowl.
4. Cut in butter until mixture forms coarse meal; mix in 14 tablespoons gruyere and make well in center.
5. Add 1/2 cup buttermilk and egg to well and blend with fork.
6. Mix into dry ingredients until just blended, adding more buttermilk to make sticky but workable dough.
7. Pat dough out on lightly floured surface to thickness of 3/4 inch.
8. Cut out 1 3/4-inch rounds, using fluted cutter; transfer to baking sheet.
9. Gather scraps, pat out again and cut additional rounds.
10. Lightly brush tops with glaze.
11. Combine 2 tablespoons Gruyere and Parmesan; sprinkle over biscuits.
12. Bake until light golden brown, about 14 minutes.
13. Serve hot with butter, if desired.
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