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    Title: Little Cheddar Biscuits
 Categories: Breads, Cheese, Quickbreads
      Yield: 8 servings
 
      2 c  Unbleached flour
      1 t  Paprika
      1 c  Butter; room temperature
      1 t  Worcestershire sauce
      1 t  Mustard; dry
    1/4 t  Baking powder
     10 oz Cheddar; sharp, grated
 
  Combine the flour, dry mustard, paprika and baking powder in a medium
  bowl. Beat the butter, either by hand or with an electric mixer at
  medium speed, until light and fluffy.  Slowly beat in the cheddar
  cheese and Worcestershire sauce.  Gradually add the flour mixture,
  stirring with a rk, until well blended.  On a lightly floured
  surface, shape the dough into a long roll about 1 3/4-inches in
  diameter.  Wrap in plastic wrap or foil. Place on a platter and
  refrigerate for at least 2 hours, better overnight. Preheat the oven
  to 325 degrees F. Slice the dough about 1/3 inch thick. With your
  hands, roll each slice into a ball. Flatten slightly and place on an
  ungreased baking sheet about 2 inches apart. Bake 8 minutes in the
  preheated oven.  Biscuits will only brown slightly on the bottom.





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