Little Cheddar Biscuits
2 cups unbleached flour
1 teaspoon dry mustard
1 teaspoon paprika
1/4 teaspoon baking powder
1 cup butter — at room temperature
10 ounces sharp cheddar cheese — grated
1 teaspoon worcestershire sauce
Combine the flour, dry mustard, paprika and baking powder in a medium
bowl. Beat the butter, either by hand or with an electric mixer at medium
speed, until light and fluffy. Slowly beat in the cheddar cheese and
Worcestershire sauce. Gradually add the flour mixture, stirring with a
fork, until well blended. On a lightly floured surface, shape the dough
into a long roll about 1 3/4-inches in diameter. Wrap in plastic wrap or
foil. Place on a platter and refrigerate for at least 2 hours, better
overnight. Preheat the oven to 325 degrees F. Slice the dough about 1/3
inch thick. With your hands, roll each slice into a ball. Flatten slightly
and place on an ungreased baking sheet about 2 inches apart. Bake 8
minutes in the preheated oven. Biscuits will only brown slightly on the
bottom.
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