Gorgonzola Biscuits Recipes

Steps:

• Preheat oven to 350°. Melt butter in plate or casserole. Spread Gorgonzola cheese over butter. Cut or tear each biscuit into 4 pieces and place in butter/cheese. Bake 15-20 minutes. Fun Fact: The origin of the word "biscuit" is from Latin via Middle French and means "cooked twice." Some of the original biscuits were British naval hard tack. That was passed down to American culture, and hard tack (biscuits) was made through the 19th century. A biscuit in the UK is a hard baked sweet product like a small flat cake that in North America may be called a "cookie" or "cracker." In America, a "biscuit" is a small form of bread made with baking powder or baking soda as a leavening agent rather than yeast. They are soft and similar to scones. Biscuits are a common feature of southern U.S. cuisine. No matter what you call them, they're good.

Steps:

• 1 In a large mixing bowl, beat the butter until it is fluffy. Add the cheese a little at a time, beating until well blended. Beat in the egg yolks, nutmeg, and pepper. 2 Add the flour and stir until smooth. Shape the dough into a disk and wrap in plastic wrap. Refrigerate 30 minutes up to overnight. 3 Place a rack in the center of the oven. Preheat the oven to 450°F. Butter and flour a large baking sheet. 4 Roll out the dough between two sheets of plastic wrap to a 1/4-inch thickness. With a 2-inch round cookie cutter, cut out the biscuits. Place the biscuits on the prepared baking sheet. Gather the scraps together and, handling them as little as possible, roll out and cut the dough scraps in the same way. Brush the tops with the beaten egg white. Sprinkle with the sesame seeds. 5 Bake 12 to 14 minutes or until lightly browned around the edges. Transfer to a wire rack to cool. Serve at room temperature. Store in an airtight container for up to 2 weeks. From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.