Rustled up some cheese biscuits and sourdough grissini for the book launch. Vaguely recalled reading a cheese biscuit recipe in the guardian – a quick search turned up two: cheese biscuits sharpened with parmesan, and Dan Lepard’s red Leicester biscuits spiked with cayenne. The food processor made short work of two batches of each recipe, and left them chilling overnight in the refrigerator. Rolled one batch of the red Leicester biscuits in caraway seeds, the other in nigella.
Cheese Biscuits
cook in shorts 