NANCY'S CHEDDAR BISCUITS

NANCY'S CHEDDAR BISCUITS 

"I like to brush the biscuits with mustard before baking because it gives a tangy flavour, but this can be omitted. Keep in a tin for one week or in the fridge for two."

Dough: 

1/2 cup soft butter

2 and 1/2 cups grated old cheddar (I use Imperial Cheddar)

2 tablespoons Dijon mustard

1/2 teaspoon salt

1/4 teaspoon cayenne (or more to taste)

Optional: 1/2 cup crushed potato chips

Coating:

1/8 cup sesame seeds

3 tablespoons coarsely ground black pepper

2 tablespoons herbes de Provence

2 tablespoons Dijon mustard (brush on first if using)

Preheat oven to 375 degrees.

In a food processor or by hand, cream the butter until soft. Add the mustard and process until well-combined. 

In a medium bowl, combine flour, salt, cayenne and potato chips if using. Add to cheese mixture and combine just until dough holds together.

Divide into two, roll into cylinders about 1-2 inches in diameter. Roll in sesame mixture. Refrigerate to harden. Cut into 1/4 inch slices. 

Place on cookie sheet, brush with additional mustard and sprinkle with extra herbes as desired. Bake 12-15 minutes. Makes 60 to 80 1 and 1/2 inch biscuits.