I have had this recipe for years and used to make it for a holiday brunch I would do for my friends. They were always a hit.
- 1 ½ cup all-purpose flour
- ¼ tsp dry mustard
- ¼ tsp salt
- ⅛ tsp pepper
- 1 pinch cayenne pepper
- 1 cup cold butter cut into chunks
- 1 cup grated swiss or gruyere cheese
- 1 cup grated Jarlsburg or Emmenthal Cheese
- 1 egg
- 4-6 tbsp light or heavy cream
- Using a food processor, mix flour, mustard, salt, black and cayenne peppers.
- Add butter and pulse to form fine crumbs. Add cheese, pulse until finely chopped.
- Add the egg and 4 tbsp cream, pulse just until a soft, crumbly dough forms. Add remaining cream if dough is dry.
- Shape the dough into a disk, cover with plastic wrap and refrigerate for 30 minutes, until chilled.
- Preheat oven. Lightly flour a work surface and roll out the dough to 1/4 inch thickness.
- Using a floured biscuit cutter (or drinking glass) cut out round biscuits. Re-roll and cut scraps. (If desired, brush biscuits with a second, beaten egg).
- Bake for 15-18 minutes, rotating pans once, until biscuits are crisp and golden. remove from pans and serve warm.