Gorgonzola Biscuits Recipe
Ingredients
| Butter | 2 Ounce | |
| Gorgonzola cheese | 6 Ounce | |
| Flour | 8 Ounce, sifted | |
| Egg | 1 | |
| Salt | 1/4 Teaspoon | |
| Black pepper | 1/4 Teaspoon | |
| Water | 1 Tablespoon |
Directions
In a medium sized mixing bowl, cream the butter with a wooden spoon until it is soft.
Add the cheese and mash it into the butter.
Cream well.
Blend in the flour, egg, salt and pepper.
Knead the mixture lightly to form a smooth dough.
If the dough is too dry, add the water.
Cover the dough and place it in the refrigerator to chill for 30 minutes.
Preheat the oven to hot 425°F (Gas Mark 7, 220°C).
On a lightly floured surface, roll out the dough into a rectangular shape 1/4 inch thick.
Trim the edges of the dough and cut into 1 inch squares with a sharp knife.
Transfer the squares to a large baking sheet and place it in the oven.
Bake the biscuits for 12 to 15 minutes or until they are golden brown.
Remove the baking sheet from the oven and cool the biscuits on a wire rack.
Add the cheese and mash it into the butter.
Cream well.
Blend in the flour, egg, salt and pepper.
Knead the mixture lightly to form a smooth dough.
If the dough is too dry, add the water.
Cover the dough and place it in the refrigerator to chill for 30 minutes.
Preheat the oven to hot 425°F (Gas Mark 7, 220°C).
On a lightly floured surface, roll out the dough into a rectangular shape 1/4 inch thick.
Trim the edges of the dough and cut into 1 inch squares with a sharp knife.
Transfer the squares to a large baking sheet and place it in the oven.
Bake the biscuits for 12 to 15 minutes or until they are golden brown.
Remove the baking sheet from the oven and cool the biscuits on a wire rack.
Chef
