Email to linda tennessee      

Recipe Categories: lindatn's HOME PAGEAPPETIZERS Beans BEVERAGES Blintzes BREAD BREAKFAST butters CAKESandPIES CANDY CASSEROLES CELEBRITYRECEIPES Cheese Cheesecake COOKIES CookingwithandforKids Crepes CROCKPOT DeepFried DESSERTS DUCK EasyeasyEasy EGGS ETHNIC FISHandSEAFOOD FlavoredButters Fondue Fooddescription FRITTATA FRUIT Herbs HolidayTime Home-made IceCream International JAMSandJELLIES KitchenTips LOWFAT MARINADES MEATS MICROWAVE MISCfunfoods Mixes ONEpancooking Oriental PASTA PICKLES PIZZA Potatoes POULTRY Questionstoponder quiche REQUESTEDREQUESTS RICE ROUX SALADandDRESSING SANDWICHES SAUCES sidedish slimdown SNACKS SOUPSandSTEWS sourdoughstarter Spices Stir-Fry SUBSTITUTIONS tarts TeaPartyTime Tennessee thequotOTHERquotedibles VEGETABLES VEGETARIAN WeightWatchers

Little Roquefort Biscuits

Recipe Link: source: Entertaining 1-2-3 by Rozanne Gold

List of Ingredients





8 ounces imported Roquefort cheese, at room temperature
stick unsalted butter
1 1/3 to 1 1/2 cups packed self-rising flour



Recipe



Preheat oven to 350 degrees.

Crumble cheese 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, 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 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.
Makes 22-24 biscuits.