Cheddar Biscuit Twists

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Cheddar Biscuit Twists

 

No-Stick Cooking Spray

2 cups Self-Rising Flour

1/2 teaspoon dry mustard

1/4 teaspoon ground red pepper (cayenne)

1/2 cup butter, softened, divided

1 cup (4 oz.) shredded Cheddar Cheese

3/4 cup milk

 

Heat oven to 450°F. Lightly spray a large cookie sheet with no-stick cooking

spray.

 

Combine flour, mustard and ground red pepper in large bowl; mix well. Cut in 1/4

cup butter with pastry blender or fork until mixture resembles coarse crumbs.

Stir in cheese. Add milk; stir just until dry ingredients are moistened.

 

Knead dough on lightly floured surface just until smooth. Roll out dough to 15 x

10-inch rectangle, about 1/4 inch thick. Spread remaining 1/4 cup butter over

dough.

 

Fold dough crosswise into thirds making 10 x 5-inch rectangle. Roll dough to 12

x 8-inch rectangle. With pizza cutter or knife, cut dough in half lengthwise;

cut each half into 4 x 1-inch strips. Twist each strip twice; place on prepared

cookie sheet, pressing down ends.

 

Bake 12 to 15 minutes or until golden brown. Serve warm.