Les Fougeres Cheese Biscuits
August 13, 2010 by saltandserenity

This cheese biscuit recipe comes from a Quebec restaurant called Les Fougeres.  They are crunchy and a little bit spicy.  And best of all, the dough freezes beautifully.  They are like the savory version of Slice and Bake cookies. 

These biscuits are easy to put together.  Butter and cheddar contribute to their richness and toasted pecans and a surprising ingredient (Rice Krispies) contribute to their crunch.  A pinch of cayenne adds some welcome heat.

You can mix the dough in a big bowl by hand or do it in the food processor.  Form the dough into logs and wrap in waxed paper to chill.  Then just slice and bake.

1/2 pound (454 g) butter, softened
1/2 pound (227 g) sharp cheddar, grated
2 cups (500 mL) flour
2 teaspoons (10 mL) sugar
1 teaspoon (5 mL) salt
1 teaspoon (5 mL) freshly cracked black peppercorns
1/4 teaspoon (1.25 mL) cayenne
3/4 cup (175 mL) chopped toasted pecans
2 cups (500 mL) Rice Krispies

1. In the bowl of a food processor, fitted with the stainless steel knife, add flour, sugar, salt and cayenne.  Pulse to combine.

2. Add butter and pulse about 10-15 times until mixture resembles a coarse meal.  Add cheddar, pecans and rice krispies and process breifly, about 30 seconds until crumbly.

3. Dump dough out onto counter, divide in half and and form each half of dough into sausage shape. Roll each log in in wax paper.

4. Chill.

5. Slice into 1/4 inch rounds and place on a lightly greased baking sheet.

6. Bake in a preheated 350°F (190°C) oven until golden, about 15 minutes. 

Note: These biscuits can be successfully frozen in the sausage shape and simply sliced and baked when desired.