to moderate 180C. Brush oven trays with melted butter or oil. Sift plain
and self raising flours, mustard and chili into add chopped butter.
Using fingertips, rub butter into flour for 2 minutes or until mixture
is a fine, crumbly texture, stir in cheese. Add almost all the water,
mix to a soft dough, adding more water if necessary. Turn onto lightly
floured surface, knead for 1 minute or until smooth, shape dough into a
log, 5cm in diameter. Store, covered with plastic wrap, in refrigerator,
15 minutes. Using a sharp knife, cut log into 3mm thick rounds. Place on
oven trays, allowing room for spreading.
with milk, sprinkle with sesame seeds. Bake for 15 minutes or until
lightly golden, loosen, cool on trays 5 minutes, transfer to wire rack
to cool completely.
Note - Store
biscuits in an airtight container for up to 1 week. Can be frozen for up
to 2 months.
Hint - Chili
Cheese Biscuits are delicious served with cheese and pâté. This
combination of goodies would make a great gift from the kitchen.