These cheddar and tarragon biscuits have a anglo-french flavour. I prefer to use 2 year aged sharp cheddar as it combines well with tarragon’s flowery sweetness.
2 ounces non-salted butter
4 ounces sharp cheddar cheese
3 tbsp. all purpose flour
1/4 tsp. dried chopped tarragon
1/2 tsp. salt
Pre-heat an oven to 350°F
Soften the butter, then stir until creamy. Add the shredded cheese and combine
Add the flour, salt, and tarragon and stir for 1 minute
Remove the mixture and place unto a flat surface and roll into a log. Move to a refrigerator 1 hour.
Line a cookie pan with parchment paper.
Cut the log into 1/4″ or 1/8″ slices and layout onto pan.
Bake for 10-12 minutes, then allow to cool.
Ideas: top with prosciutto and cantaloupe for a delicious appetizer.
