Cheddar biscuits

I made these for a friend's Christmas gift this year.  The gift was a cheese assortment with my homemade herbed goat cheese, some soft white cheeses from the local cheesemonger, a homemade mixed berry compote, some plain crackers, these cheddar biscuits and a cutting board with some cute french cheese knives.  The cheddar biscuits were a hit and were gobbled up before they had even tried any of the cheeses.  The biscuits are rich and buttery with a hint of saltiness from the cheddar.  This recipe makes about 3 dozen biscuits.

2 cups unsalted butter, at room temperature
4 cups Cheddar, grated
kosher salt and black pepper
4 cups flour
1 cup rice cereal

Preheat oven to 350° F. With a mixer, beat the butter, Cheddar, and 4 teaspoons each salt and pepper until combined. Mix in the flour and rice cereal.

 

Form into 4 1½-inch-diameter logs; chill until firm. Slice ¼ inch thick.

 

Bake on two parchment-lined baking sheets until lightly golden, 18 to 20 minutes. Store at room temperature for up to 1 week.

 

Note: I have made this recipe with half cheddar and half grated parmesean before and they turned out just as great!