Saturday, January 9, 2010

White Cheddar Shortbread Biscuits


These savory shortbread biscuits will disappear so quickly that you may consider doubling the recipe.  They have an excellent shelf life, so you can bake them the day before your next get-together, although they're so quick and easy you need not plan ahead at all.  This is an excellent recipe for kids -- just be sure to supervise if you let them shred the cheese using a microplane as we did.  Our older son ate these with barbecue sauce during the Texas Alabama game, but if you're not a crazy Texan, serve with soup or better yet chili, a fruit plate, or your favorite dip. 

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
  1. Combine butter with salt and both peppers in mixer on low until combined.  Don't over-mix.
  2. Add flour and cheese and mix on medium-low until well combined and a ball forms.  Again, don't over-mix.
  3. 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.
  4. Heat oven to 325° convection (350° conventional).  Line two sheet pans with silpats or parchment paper.
  5. 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.
  6. 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.




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    30 comments:

    1. These would be gone in my house in about an hour (if that!) They look so good!

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    2. Beautiful pics! Lovin the chili suggestion. Bet these would be to die for dipped in some good spicy chili.

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    3. These look delicious. Perfect with a hot bowl of soup - looking forward to makin' 'em! Beautiful photography.

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    4. Just when I'm trying to lighten up on carbs ...

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    5. These look absolutely delicious! Can't wait to try them and thanks for sharing the recipe!

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    6. Oh, these would be dangerous if I had them to munch on. I love the idea of dipping chili or even a creamy tomato bisque!

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    7. Sounds delicious with soup or an omelette.

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    8. I 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!

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    9. These look positively addictive! I'd imagine that they freeze really well.

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    10. Wow, looks great! I can never get such uniformed thickness. Need to practise more often.

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    11. Lovely, I make similar ones with Parmesan... they disappear in minutes!

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    12. I'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...

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    13. You're right, doubling the recipes is a really good idea. :D

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    14. Oh dear, these cookies look awesome good. I'm saving it up for later use. Well done!

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    15. Ina 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!

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    16. Yeah, just like @ncl117 said... these probably wouldn't survive an hour at my house, delish!

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    17. these sound delicious and similar to something I made over the holidays... I'll compare the ingredients and try these. Thanks

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    18. I make something similar with parmesan...and yes, they're gone as soon as I put them out.

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    19. OMG - look at the crust on those babies! I bet they are just fantastic!

      Love the dish too. I'm really needing some nicer crockery for photos. Might hit the charity shops tomorrow!

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    20. these look so good, with a bowl of chili, awesome

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    21. These would go well with many dishes. Thanks for sharing!

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    22. These look so good! I LOVE cheese!!!

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    23. Found 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

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    24. Beautiful - both the cookies and the pics!

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    25. Wow, these look great! Looks like all that butter gave them some nice layers.

      You've inspired me. I'm thinking I might try something similar with sage.

      Congrats on making the top 9!

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    26. Very nice recipe and photos. Thanks!

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    27. These look wonderful....yum, white cheddar!

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    28. Like 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.

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