Crisp cheese biscuits

These "cheesy," crisp biscuits may be rolled out, cut and frozen on trays lined with heavy foil and baked shortly before serving. They also can be
frozen after baking.

1/4 pound imported Parmesan cheese
1/4 pound sharp, whole-milk cheddar
1/2 pound unsalted butter (2 sticks)
2 cups all-purpose flour
1/8 teaspoon salt, or to taste
1/4 teaspoon cayenne pepper, or to taste

Grate cheeses into a fairly fine powder (use the rasp side of a 4-sided grater, a Mouli grater or even a food processor).

Beat the butter with an electric mixer until fairly smooth, then add cheeses and beat until smooth. Add flour, salt, and cayenne pepper. Mix to blend evenly. Wrap in foil and refrigerate an hour or two until firm.

Cut the dough in half or thirds; chill the parts you're not using. Roll out one part on a floured pastry board or counter until 1/4-inch thick. Cut with a small biscuit cutter, or one of a fancier design if you wish. Lay the biscuit on a cookie sheet and prick with a fork. (Extra scraps of dough can be pressed together and rerolled, but you'll need to chill them first).

Bake in a preheated, 375-degree oven until done, approximately 15 to 20 minutes. The biscuits should remain pale.

The recipe makes about 31/2 dozen 2-inch-round biscuits. Serve with cocktails or champagne; serve as an hors d'oeuvre or with salads and soups.

Variations: Biscuits may be made with 1 pound of grated, aged Swiss or imported Gruyère cheese. This variation is delightful served as a first
course with a chilled Loire or Napa Valley chenin blanc.

The biscuits may be made using only natural, sharp cheddar -- or using half Gruyère and half imported

Parmesan.
For a flakier biscuit that is not as crisp, the amount of cheese may be reduced to 1/4 pound.

The Courier Journal
Louisville, KY
Wednesday, February 7, 2001