2 egg yolks
1 tsp salt
1-3/4 cup flour
1 whole egg for egg wash
1/4 cup grated white cheese for topping
- Cream the butter and the egg yolks until fluffy.
- Add the dry yeast, salt and the sour cream and stir to combine.
- Stir in 2 cups of the grated cheese.
- Finally add the flour.
- Change to a dough hook and kneed the dough on high speed for 3 to 4 minutes.
- The dough will be quite shaggy at this point.
- Line a plate with parchment [so the dough won’t stick to the plate]
- Scoop the dough out of the bowl and transfer it to the parchment lined plate.
- Press the dough flat onto the plate, wrap it and put it in the fridge for a couple of hours or even for the night.
- Place the chilled dough on a floured surface. The dough will be hard but in fifteen minutes it will be soft enough to knead.
- Meanwhile line a large baking tray with parchment paper.
- In a small bowl, lightly beat the whole egg.
- Grate 1/4 cup of hard cheese.
- Knead the dough until it softens for rolling.
- Roll the dough out evenly and with a very tiny biscuit cutter cut 50 rounds, re-rolling the scraps until all the dough is used up. If you end up with less than 50 biscuits, your biscuits will be larger so you will have to adjust the baking time. Dip the cutter into flour before every second cut and firmly press down the dough for neat, sharp edges.
- Arrange the biscuits into a tight group and sweep the brush with egg wash across the tops. Avoid egg drippings down the sides.
- Arrange the biscuits on the prepared baking tray close but not touching. [The biscuits will rise up but will not spread much.]
- Top the biscuits with the grated cheese.
- Place the biscuits in a warm humid spot for exactly 30 minutes, not longer.
- Meanwhile set the oven to 400F.
- Place the biscuits in the preheated oven for approximately 15-18 minutes or until golden.
- The biscuits will be delicious hot or cold. I knew it will go fast, so I set aside one biscuit for the next day. It sat on the counter uncovered all night, but didn’t harden or dry out. It was perfect.