Prep 15 mins
Cook 12 mins
These little gems were being demonstrated at a local bulk food store - the are wonderful . To serve slice them in half and fill with some ham spread, smoked salmon or a bite of sausage - use your imagination They can be frozen
- 532.32 ml biscuit mix
- 2.46 ml onion salt
- 1.23 ml dill weed
- 0.59 ml cayenne
- 113.39 g cheddar cheese, aged grated (1 cup)
- 236.59 ml water
- Combine all the dry ingredients in a bowl.
- Add the water and mix in lightly.
- Knead on a board 4 or 5 times.
- Pat down to 1/2" thickness.
- Cut out small circles 1" to 1 1/2" (I used a campange flute).
- Bake on a lightly sprayed cookie sheet or line with parchment paper.
- Bake in a 425F oven for 10-12 minutes or until golden.
These were superb! Pretty, delicately golden, tall and light. I'm not fond of dill so I substituted marjoram. I found I only needed 3/4 cup of water, so I recommend adding the water incrementally. I made tiny 1" rounds and got about 75 biscuits. They were easily separated into halves and then spread with ham salad. The tops were replaced and the result was the cutest little mouthful of yum! There were no leftovers.
These were great. and my kids loved them. I used the whole cup of water and the dough was a little wet, so I used lots of flour on the board, but next time I might use less water to start with. I cut them out with a shot glass and that was the perfect size. I spread them with deviled ham spread, but they were great just by themselves! Thanks for a yummy recipe.
Good thing this recipe made alot because my kids really loved these! I did manage to have a few leftover so I could have them in the freezer, but I don't think they will be there for long. thanks for posting this Bergy!