Total Time
30mins
Prep 20 mins
Cook 10 mins

These 'biscuits' should be called 'crackers'. Lovely as is, or spread with quince (membrillo) paste and serve these with almonds and olives for a lovely tapas. Time indicated DOES NOT include 30 minute rest time for the dough. Taken from Gourmet December '02. Cooks' notes: -If your kitchen is warm, roll out dough between 2 sheets of wax paper. -Dough can be chilled, wrapped well, up to 2 days. -Biscuits keep, layered between sheets of wax paper, in an airtight container at room temperature 4 days.

Ingredients Nutrition

Directions

  1. Pulse butter, flour, salt, cayenne, and cheese in a food processor just until a dough forms. (Do not overwork dough, or biscuits will be tough.) Gather dough into a ball, then flatten into a 5-inch disk. Chill dough, wrapped in plastic wrap, until firm, at least 30 minutes.
  2. Preheat oven to 400°F.
  3. Roll out dough into a roughly 14-inch round (about 1/8 inch thick) on a floured surface with a floured rolling pin.
  4. Working quickly, cut out rounds with a 2 inch floured cookie cutter and arrange 1/2 inch apart on a buttered large baking sheet.
  5. Reroll scraps (but only once; chill first if soft) and cut out more rounds, arranging them on same baking sheet.
  6. Prick each round 2 or 3 times with a fork.
  7. Bake in middle of oven until golden, about 10 minutes. Transfer biscuits to a rack to cool.
Most Helpful

5 5

I really am loving Manchego cheese and it is wonderful in these biscuits/crackers!!! Wonderful nutty salty flavored cracker. I made 1/3 of the recipe in my mini processor, then rolled it into a log and put in the refrigerator over night. Today I cut the log in half and then put the sections onto a egg slicer to get some indentations for where to cut. They baked up nice and crispy in 10 mins. Thanks for sharing the recipe. Made for ZWT8.