LITTLE ROQUEFORT BISCUITS

8 ounces Roquefort cheese, room temperature
1 stick (1/2 cup) unsalted butter, cut into small pieces
black pepper
1 1/3 to 1 1/2 cups packed self-rising flour (as needed)
1 to 2 tablespoons cold water

Preheat oven to 350 degrees F.

Crumble Roquefort into bowl of electric mixer. Add butter, cut into small pieces, and mix for 1 minute until well blended. Add a grinding of black pepper, 1 1/3 cups flour and 1 to 2 tablespoons 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 more 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.

Bake for 20 minutes. Serve warm.

These also freeze well and reheat beautifully.

Makes 23 biscuits
Source: Entertaining 1-2-3 by Rozanne Gold