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Little Roquefort Biscuits

8 ounces imported Roquefort cheese, at room temperature
stick unsalted butter
1 1/3 to 1 1/2 cups packed self-rising flour

Preheat oven to 350 degrees.

Crumble cheese into bowl of electric mixer. Add butter, cut into small pieces and mix for 1 minute until well-blended. Add a grinding of black pepper, flour and 1 to 2 tablespoons cold water. Mix on medium speed until dough comes away from sides of bowl. Do not overmix. Dough should be firm and not at all sticky. Add a little flour if necessary.

Lightly dust a flat surface with flour and with your hands roll dough into a 1-inch-diameter log. Slice into 1/2-inch thick rounds.

Place rounds on ungreased baking sheet and bake for 20 minutes. Serve warm. These also freeze well and reheat beautifully. Makes 22-24 biscuits.

"Entertaining 1-2-3" by Rozanne Gold

Thursday, October 14, 1999

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