Name: Cheddar Cheese Biscuits
Ingredients: 2 c Loosely packed shredded sharp Cheddar (5 1/2 oz); 6 tb Unsalted butter, room temp.; 1/2 ts Worcestershire sauce; ds Hot pepper sauce (Tobasco); 1 1/4 c Sifted A-P flour; Poppy seeds; Sesame seeds; Celery seeds

CATEGORY	CUISINE	TAG	YIELD
Dairy, Grains		Breads, Cheese, Appetizers	36	Servings

INGREDIENTS

2	c	Loosely packed shredded sharp Cheddar (5 1/2 oz)
6	tb	Unsalted butter, room temp.
1/2	ts	Worcestershire sauce
	ds	Hot pepper sauce (Tobasco)
1 1/4	c	Sifted A-P flour
		Poppy seeds
		Sesame seeds
		Celery seeds

INSTRUCTIONS

Mix Cheddar cheese, unsalted butter, Worcestershire sauce and hot pepper
sauce in large bowl until well blended. Add flour and stir until thoroughly
combined.  Share dough into 10-inch-long log.  Wrap in plastic and whill at
least 3 hours.  (Can be prepared 2 days ahead. Keep refrigerated.) Preheat
oven to 350F. Cut dough into 1/4-inch slices. Space evenly on baking
sheets. Sprinkle some with poppy seeds, some with sesame seeds and some
with celery seeds. Bake until edges are golden brown, about 15 minutes.
Cool biscuits on baking sheets 15 minutes. Transfer to rack and cool
completely. (Can be prepared 2 days ahead. Store in airtight container.)
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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