8 ounces full fat cheese
⅔ cup soft butter
1 cup self-raising flour, plus more dust
* To prepare the self-rising flour, whisk a cup of flour with 1 + ½ teaspoon of baking powder plus ½ teaspoon of salt.
Mix the cheese, butter and flour together in the food processor to mix, about 10 beats, and stop scraping the sides of the bowl in the middle.
Slowly grind a piece of butter paper and pat it in a disk. Refund 1 hour.
Place the oven rack on the highest oven temperature and heat it to 425 degrees Fahrenheit. Cover a large baking tray with baking paper.
Sprinkle the work surface with flour, rub the dough, sprinkle the top, and roll the pin lightly with flour.
Cook with ½-inch thickness and cut with 1 + ¼-inch biscuit kitchen. Put it on the baking tray one inch away.
Paste the scraps together and make more biscuits. If you can’t put them all on the baking tray, bake and bake them alternately.
Bake about 14 minutes on the top shelf until golden and swollen, with the pan rotating in the middle. You can clean the tops with melted butter if you like.
Preferably eat fresh and warm
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