SESAME AND ROQUEFORT BISCUITS

Sesame and Roquefort Biscuits image

Yield Makes about 2 dozen biscuits

Number Of Ingredients 4

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1 1/4 cups self-rising flour
1 stick (1/2 cup) cold unsalted butter, cut into 1/2-inch cubes
1/4 lb chilled Roquefort cheese such as Le Vieux Berger, Société, or Le Papillon, crumbled (1 cup)
1/3 cup sesame seeds (2 oz)

Steps:

Pulse flour and butter in a food processor until mixture resembles coarse crumbs. Sprinkle cheese into mixture and pulse a few times to incorporate. Transfer mixture to a work surface (it will be crumbly) and knead briefly to distribute ingredients (do not overwork), then press together to form a dough and roll into a 7-inch log (about 2 inches in diameter). Wrap tightly in plastic wrap and chill until firm, at least 1 hour.
Put oven rack in middle of oven and preheat oven to 350°F. Grease a large baking sheet.
Put sesame seeds on a plate. Cut dough into scant 1/4-inch-thick slices with a thin sharp knife, then gently press both sides of each biscuit in sesame seeds to coat and arrange 1/2 inch apart on baking sheet.
Bake until golden, 10 to 15 minutes. Cool biscuits on baking sheet on a rack 2 to 3 minutes, then transfer with a spatula to rack to cool completely.