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Roquefort Rocks
8 ounces roquefort cheese, at room temperature
1/2 cup unsalted butter, cut into small pieces
ground black pepper
1 1/3 to 1 1/2 packed cups self-rising flour
1 to 2 tablespoons cold water
Preheat oven to 350 degrees.
Crumble roquefort into bowl of electric mixer. Add butter and mix for 1 minute, until well blended. Add a grinding of black pepper, 1 1/3 cups flour and cold water. Mix on medium speed until dough comes away from sides of bowl. Do not overmix. Dough should be firm and not at all sticky. Add a little flour if necessary.
Lightly dust a flat surface with flour and with your hands roll dough into a 1 inch diameter log. Slice into 1/2 inch thick rounds.
Place rounds on ungreased baking sheet and bake for 20 minutes. Serve warm. These also freeze well and reheat beautifully.
Yields 22 to 24 biscuits.
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Roquefort Rocks
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Category: Recipes
Prep Time: Cook Time: Total Time:
Roquefort Rocks
8 ounces roquefort cheese, at room temperature
1/2 cup unsalted butter, cut into small pieces
ground black pepper
1 1/3 to 1 1/2 packed cups self-rising flour
1 to 2 tablespoons cold water
Preheat oven to 350 degrees.
Crumble roquefort into bowl of electric mixer. Add butter and mix for 1 minute, until well blended. Add a grinding of black pepper, 1 1/3 cups flour and cold water. Mix on medium speed until dough comes away from sides of bowl. Do not overmix. Dough should be firm and not at all sticky. Add a little flour if necessary.
Lightly dust a flat surface with flour and with your hands roll dough into a 1 inch diameter log. Slice into 1/2 inch thick rounds.
Place rounds on ungreased baking sheet and bake for 20 minutes. Serve warm. These also freeze well and reheat beautifully.
Yields 22 to 24 biscuits.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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