fullsizeoutput_d9cDue to over popular demand and a bit of free time on a Saturday morning…here’s the recipe…finally! Just a couple of notes. Feel free to use any cheese you like, a goat cheddar, a jalapeno jack, parmigiano reggiano, just remember to not put salt in the dough if you are going to serve with with the Sous Salt on top.  If you aren’t you can put the salt in the dough. Also don’t forget to let them cool slightly on the baking sheet before you move them so they can set up a bit.


  • 1 cup grated Romano
  • 1 stick unsalted butter, softened, I use Kerry Gold
  • 1 cup flour, I use King Arthur
  • Sous Salt of your choice for dusting

Preheat the oven to 350 degrees F.
Combine the cheese, butter and flour in a food processor and blend the mixture until it forms a ball. It will be a soft, lovely, light dough. Remove the dough from the processor and wrap it in plastic wrap. Pop it in the fridge for 20 minutes so it sets up a bit. You can refrigerate it for a couple of days or even put it in the freezer for a week. Just remember the colder it is the longer it will take to work with.

Remove the dough from the fridge, unwrap it and roll it our on a floured work service. Using your chosen size of biscuit cutter, cut the biscuits and place them on
parchment paper-lined baking sheets. If you are topping them with the Sous Salt of your choice, sprinkle the tops of them and tape the salt down gently with your fingertips. Bake until just beginning to brown at the edges, about 10 minutes. Let cool on the baking sheet for a few minutes. Transfer to a serving plate. Depending on the temp your oven cooks at or if you have a convection over the cooking time will vary. So I use my eyes. Cook them just until the bottoms are a light brown.