Recipe Cheese Delights


Nosh 'n' Splosh
15 Jul 2019
Local time
2:54 AM
Ohio, US
Makes 6 dozen 1-1/4 inch biscuits


1/2 cup butter
1/2 pound sharp cheddar, grated
2 cups all-purpose flour
1/2 tsp salt, plus more for sprinkling
1/4 tsp cayenne pepper


Preheat oven to 350F.

Cream the butter and cheese and mix in the flour, salt, and cayenne pepper. Chill for one hour, then roll to 1/4-inch thickness and cut with a small round cutter. Press a half of a blanched almond in the center of each biscuit. Place on an ungreased cookie sheet and sprinkle lightly with salt. Bake about 7 or 8 minutes.

Recipe courtesy of Mary And Vincent Price's Come Into The Kitchen Cook Book

NOTE: This is a very dry and crumbly dough, but keep at it and it'll work. I made 2-inch biscuits and had to double the bake time.

These really are a delight! Not difficult at all, though the dryness of the dough can be mildly frustrating. Just stay with it and it'll work.

The cheese taste is definitely there, though not overpowering. These are a fantastic afternoon snack, a little something nice to serve to guests (remember those?), and would be lovely on a picnic.

BTW, a tub of raw almonds was $9US, and the same tub of blanched almonds were more than double that, so blanch your own by boiling the raw ones for exactly one minute, then into ice water for a few seconds. The skins will slip right off.
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