White Cheddar Shortbread Biscuits
recipe from Epicurious
makes 28 biscuits
Ingredients
1/2 cup unsalted butter, room temp
1/2 tsp salt
1/4 tsp black pepper
pinch of cayenne pepper
8 oz extra-sharp white Cheddar, finely shredded
(we used a microplane)
1 cup unbleached A.P. flour
Procedure
- Combine butter with salt and both peppers in mixer on low until combined. Don't over-mix.
- Add flour and cheese and mix on medium-low until well combined and a ball forms. Again, don't over-mix.
- Wrap ball of dough in plastic wrap and refrigerate for 30 minutes. If you want to use the slice and bake method (so you don't have to roll out your dough), shape dough into a log before refrigerating.
- Heat oven to 325° convection (350° conventional). Line two sheet pans with silpats or parchment paper.
- Roll out dough to 1/4" thick on a lightly floured surface, or slice rounds from log that are 1/4" thick. If rolling out dough (which is what we did), use 2" round cutter and place each biscuit on sheet pan as you cut them out. Biscuits hold shape well when baked, so you can use any cookie cutter you like here. You can re-roll dough scraps.
- Bake until puffed up, golden on top, and browning on edges, about 18 minutes in our convection oven. Store at room temp in a ziploc or airtight container.
These would be gone in my house in about an hour (if that!) They look so good!
ReplyDeleteBeautiful pics! Lovin the chili suggestion. Bet these would be to die for dipped in some good spicy chili.
ReplyDeleteThese look delicious. Perfect with a hot bowl of soup - looking forward to makin' 'em! Beautiful photography.
ReplyDeleteJust when I'm trying to lighten up on carbs ...
ReplyDeleteThese look absolutely delicious! Can't wait to try them and thanks for sharing the recipe!
ReplyDeleteOh, these would be dangerous if I had them to munch on. I love the idea of dipping chili or even a creamy tomato bisque!
ReplyDeleteSounds delicious with soup or an omelette.
ReplyDeleteI would never think to micro-plane grate the cheese but it makes perfect sense - I second Shelly's comment - a dip in chili or bisque sounds pretty good!
ReplyDeleteThese look positively addictive! I'd imagine that they freeze really well.
ReplyDeleteYummy goodness here!
ReplyDeleteWow, looks great! I can never get such uniformed thickness. Need to practise more often.
ReplyDeleteLovely, I make similar ones with Parmesan... they disappear in minutes!
ReplyDeleteI'd love to make these but I would eat them all if I did. I'm already planning out what to eat them with. This is a bad sign...
ReplyDeleteYou're right, doubling the recipes is a really good idea. :D
ReplyDeleteOh dear, these cookies look awesome good. I'm saving it up for later use. Well done!
ReplyDeleteIna Garten has a good recipe for savory biscuit/crackers that we've made before. They are delicious. You're right about the shelf life of these crackers. They keep very well!
ReplyDeleteYeah, just like @ncl117 said... these probably wouldn't survive an hour at my house, delish!
ReplyDeletethese sound delicious and similar to something I made over the holidays... I'll compare the ingredients and try these. Thanks
ReplyDeleteI make something similar with parmesan...and yes, they're gone as soon as I put them out.
ReplyDeleteOMG - look at the crust on those babies! I bet they are just fantastic!
ReplyDeleteLove the dish too. I'm really needing some nicer crockery for photos. Might hit the charity shops tomorrow!
these look so good, with a bowl of chili, awesome
ReplyDeleteThese would go well with many dishes. Thanks for sharing!
ReplyDeleteOMG these sound awesome. Yum!
ReplyDeleteThese look so good! I LOVE cheese!!!
ReplyDeleteFound you on FoodBuzz, congrats #3! I love shortbread, especially savory varieties. I'm on my way to my kitchen now. I love your blog, I will be back again and again!-LeslieMichele
ReplyDeleteBeautiful - both the cookies and the pics!
ReplyDeleteWow, these look great! Looks like all that butter gave them some nice layers.
ReplyDeleteYou've inspired me. I'm thinking I might try something similar with sage.
Congrats on making the top 9!
Very nice recipe and photos. Thanks!
ReplyDeleteThese look wonderful....yum, white cheddar!
ReplyDeleteLike cheese straws, only different (and easier! love the slice and bake idea.)! I bet that you could use all sorts of different cheeses with this to vary the flavor.
ReplyDelete