Serves:

Ingredients:

1/2 c Butter
1/2 lb Grated sharp cheddar cheese
1/2 lb All-purpose flour (2 cups)
1/2 ts Salt
1/4 ts Cayenne pepper
Blanched almonds

Method:

Cream the butter and cheese and mix in the flour, salt, and pepper.
Chill and roll to 1/4-inch thickness and cut with a small round cutter.
Press a half of blanched almond in the center of each biscuit.
Use an ungreased cookie sheet and sprinkle lightly with salt.
Bake about 7 or 8 minutes at 350F.
BULLOCK, Helen Duprey, ed.
Recipes of Ante Bellum America Heirloom Publishing Company, New York Submitted by John Hartman Indianapolis, IN 12 APR 1996