Peppery Cheese Biscuits
These biscuits are great for school lunchboxes or a snack for kids and grownups alike
Ingrediends:
• 1 cup plain flour
• 1 cup instant polenta
• 1 1/2 teaspoons coarse salt
• 1/2 teaspoon baking soda
• 1/2 teaspoon paprika
• 1/2 teaspoon freshly ground black pepper
• 1 cup grated Gruyere cheese
• 2 1/2 tablespoons cold, unsalted butter, cut into pieces
• 3/4 cup buttermilk
• All-purpose flour, for work surface
Method:
1. Preheat oven to 180 degrees. Line two baking sheets with parchment paper or nonstick baking mats; set aside.
2. Place flour, polenta, salt, baking soda, paprika, pepper, and cheese in the bowl of a food processor; pulse to combine. Add butter and pulse until mixture resembles coarse meal. With the machine running, add buttermilk. Continue processing until dough just forms a ball. Transfer dough to a lightly floured work surface and knead for a few seconds. Wrap dough in plastic and let rest at room temperature for 15 minutes.
3. Cut dough into quarters. Using 1 piece at a time, roll out dough 1/4cm thick on a lightly floured work surface. With a dry pastry brush, sweep off the excess flour. Keep remaining pieces covered with plastic wrap.
4. Using a fluted round cookie cutter or a small fluted pastry wheel, cut out crackers and place on prepared baking sheet at least 1/2 inch apart. Roll out a second piece of dough and repeat cutting process; place on second prepared baking sheet. Transfer baking sheets
Vegetarian
