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Recipe Detail Page
Anchovy Cheddar Biscuits
Summer 2012
My favourite biscuits to serve with salads and soups. The slightly salty taste from the anchovies makes for a savoury treat. Spread them with butter, top them with olive tapenade or just eat them on their own. They also freeze well.
1 cup (250 mL) all-purpose flour
¼ cup (60 mL) butter
1 medium garlic clove, peeled
2 tbsp (30 mL) chopped anchovies
1 cup (250 mL) grated sharp cheddar
2 tbsp (30 mL) whipping cream
1 Preheat oven to 375°F (190°C).
2 Combine flour, butter, garlic, anchovies and cheddar in a food processor and pulse until well combined. Add whipping cream and process until beginning to come together. Use a little ice water, if needed, to hold the dough together.
3 Turn out onto a floured board and combine into a ball. Roll out to ¼ inch (5 mm) thick and cut into 2-inch (5-cm) rounds.
4 Place on a baking sheet and bake for 10 minutes or until pale gold. Let cool on a rack and serve with Warm Pepper and Tomato Salad.
Makes about 30 biscuits
