Habey's Cheese Biscuits

                                             
Inspired by and Adapted from Anne Queen's recipe.


1 lb. unsalted butter

1 lb. grated cheddar cheese (I use NY State Extra Sharp)

1 1/2 lb. unbleached flour

1 medium-large clove of garlic crushed (I use garlic press)

1 teaspoon Kosher salt

2 teaspoons Coleman's dry mustard

1/2 teaspoon cayenne pepper

4 cups brown rice crispies (John uses Erewhon's Crispy Brown Rice Cereal)


Preheat oven to 350 degrees.  Soften butter and add to mixing bowl with the crushed garlic.  Whip at medium speed until well blended.  In another bowl, mix together (with a spatula) the flour, salt, dry mustard, cayenne pepper and grated cheese.  With the mixer on slow speed, gradually add this mixture to the garlic butter until well blended.  Then gradually add the rice cereal until it's fully incorporated into the dough.

Remove the dough (in the form of a big ball) and transfer to a smaller bowl. Form small balls (around an inch in diameter) either by hand or using a large melon baller.  Line up on baking sheet(s) lined with parchment paper.  Press down to flatten the balls one by one to a diameter of around 2 inches with a thickness a little under 1/4 inch.

Bake until light golden brown.  Baking time is around 25 minutes (will vary depending upon your oven).  Cool on a rack.  They'll keep for a month in an air-tight tin.

Yield: Around 12 dozen