MANCHEGO BISCUITS
These 'biscuits' should be called 'crackers'. Lovely as is, or spread with quince (membrillo) paste and serve these with almonds and olives for a lovely tapas. Time indicated DOES NOT include 30 minute rest time for the dough. Taken from Gourmet December '02. Cooks' notes: -If your kitchen is warm, roll out dough between 2 sheets of wax paper. -Dough can be chilled, wrapped well, up to 2 days. -Biscuits keep, layered between sheets of wax paper, in an airtight container at room temperature 4 days.
Provided by alligirl
Categories Cheese
Time 30m
Yield 30 2 inch biscuits, 6 serving(s)
Number Of Ingredients 5
Steps:
- Pulse butter, flour, salt, cayenne, and cheese in a food processor just until a dough forms. (Do not overwork dough, or biscuits will be tough.) Gather dough into a ball, then flatten into a 5-inch disk. Chill dough, wrapped in plastic wrap, until firm, at least 30 minutes.
- Preheat oven to 400°F.
- Roll out dough into a roughly 14-inch round (about 1/8 inch thick) on a floured surface with a floured rolling pin.
- Working quickly, cut out rounds with a 2 inch floured cookie cutter and arrange 1/2 inch apart on a buttered large baking sheet.
- Reroll scraps (but only once; chill first if soft) and cut out more rounds, arranging them on same baking sheet.
- Prick each round 2 or 3 times with a fork.
- Bake in middle of oven until golden, about 10 minutes. Transfer biscuits to a rack to cool.
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Shameka Robinson
[email protected]These biscuits were a bit too crumbly for my taste, but they were still good. I think I'll try a different recipe next time.
Hero_anime_edits
[email protected]I've made these biscuits several times and they're always a hit. They're so easy to make and they always turn out perfect.
MDUDUZI MDU
[email protected]I made these biscuits for my family and they loved them! They're perfect for a quick and easy snack or breakfast.
Vaughn Diana
[email protected]These biscuits were a bit too salty for my taste, but they were still good overall.
soNet sharKer
[email protected]I'm not a fan of manchego cheese, but these biscuits were still really good. The dough was very light and fluffy.
Zull Hasnain
[email protected]These biscuits were amazing! The perfect combination of cheesy and flaky.
Santosh Sunar
[email protected]I followed the recipe exactly, but my biscuits didn't turn out as flaky as I expected. I'm not sure what I did wrong.
Izzy Wiant
[email protected]These biscuits were delicious! I loved the sharp cheddar cheese flavor and the flaky layers of dough.
Wafa Abdnour
[email protected]The biscuits were a bit dry for my taste, but they were still good. I think I'll try adding a little more butter next time.
Jaan Jani
[email protected]These biscuits were easy to make and they turned out great. I'll definitely be making them again.
Victor Mungai Wachira
[email protected]I'm not a huge fan of cheese, but I really enjoyed these biscuits. The manchego cheese was not overpowering and the biscuits were very light and fluffy.
Alexis Debisette
[email protected]I made these biscuits for a potluck and they were gone in minutes. I'll definitely be making them again.
Magsoon Goromondo
[email protected]The biscuits were a hit at my party. Everyone loved the cheesy flavor and flaky texture.
Farheen Fatima
[email protected]The dough was a bit sticky to work with, but I managed to get it rolled out and cut into rounds without too much trouble.
Kavishka Dilshani
[email protected]I followed the recipe exactly and the biscuits turned out perfectly. They were golden brown and cooked evenly throughout.
Fabion Scholz
[email protected]These Manchego biscuits were absolutely delightful! The combination of sharp manchego cheese and flaky layers of buttery dough was simply irresistible.