About 8 dozen biscuits
About this Recipe
From: Simply Love
My mum has been making these biscuits for years. You can split the recipe in half if you like, but they freeze very well in an airtight container and are great to have on hand for unexpected guests or for an after-school snack. As a variation, add 1 tablespoon (15 mL) chopped fresh rosemary.
In recent years I have been omitting the sesame seed topping on these biscuits, which makes the preparation a bit easier. I often use a combination of cheeses including cheddar, asiago and or gruyere. If you have some cheese in your fridge growing green bits, just cut them off and grate the cheese to use it up! You can also freeze grated cheese to use later.
1 pound (500 gram) sharp cheddar cheese, grated
2½ cups (625 mL) flour
1 teaspoon (10 mL) salt
½ teaspoon (5 mL) dry mustard
1 cup (250 mL) soft butter
¼ teaspoon cayenne
1 egg white, lightly beaten
1 to 2 tablespoons (15 to 30 mL) sesame seeds
Step by Step Instructions
Combine first six ingredients in the bowl of an electric mixer. Stop the machine when the mixture begins to come together. Divide the mixture in half and roll it into 2 separate logs each about 10 inches (25 cm) long. Wrap each log in wax paper and chill at least 4 hours or up to 2 days.
Preheat oven to 350F (180C). Line baking sheets with parchment paper. Slice the biscuits thinly, about 1/5 inch (.5 cm) thick. Arrange on baking sheets. They don’t spread much so they can be placed quite close together. Brush a little beaten egg white in the centre of each biscuit and sprinkle a pinch of sesame seeds on top.
Bake 12 to 15 minutes. The biscuits should be golden brown around the edges so they stay crisp. Cool on racks.