Roquefort Biscuits Food

SESAME AND ROQUEFORT BISCUITS

Steps:

• Pulse flour and butter in a food processor until mixture resembles coarse crumbs. Sprinkle cheese into mixture and pulse a few times to incorporate. Transfer mixture to a work surface (it will be crumbly) and knead briefly to distribute ingredients (do not overwork), then press together to form a dough and roll into a 7-inch log (about 2 inches in diameter). Wrap tightly in plastic wrap and chill until firm, at least 1 hour.
• Put oven rack in middle of oven and preheat oven to 350°F. Grease a large baking sheet.
• Put sesame seeds on a plate. Cut dough into scant 1/4-inch-thick slices with a thin sharp knife, then gently press both sides of each biscuit in sesame seeds to coat and arrange 1/2 inch apart on baking sheet.
• Bake until golden, 10 to 15 minutes. Cool biscuits on baking sheet on a rack 2 to 3 minutes, then transfer with a spatula to rack to cool completely.

ROQUEFORT BISCUITS

Steps:

• 1. Sift flour into a bowl.
• 2. Using a pastry blender or 2 knives, cut in butter until mixture resembles coarse crumbs.
• 3. Crumble in roquefort cheese; sprinkle in cheddar cheese.
• 4. With your fingers, thoroughly mix ingredients to form a dough.
• 5. Cover and refrigerate.
• 6. Place sesame seeds in a dry skillet, stir over medium heat until golden.
• 7. Remove from heat; cool.
• 8. Preheat oven to 400.
• 9. Grease 2 baking sheets.
• 10. Shape chilled dough into 36 equal balls.
• 11. Toss each ball in toasted sesame seeds, pressing balls flat to coat well with seeds.
• 12. Arrange balls on greased baking sheets and press lightly with a fork.
• 13. Bake 10 minutes or until golden around edges.
• 14. Cool on racks and store in an airtight container.
• 15. To serve, arrange on a plate and garnish with cucumber and cherries.