Sesame and Roquefort Biscuits

Preparation Pulse flour and butter in a food processor until mixture resembles coarse crumbs. Sprinkle cheese into mixture and pulse a few times to incorporate. Transfer mixture to a work surface (it will be crumbly) and knead briefly to distribute ingredients (do not overwork), then press together to form a dough and roll into a 7-inch log (about 2 inches in diameter). Wrap tightly in plastic wrap and chill until firm, at least 1 hour. Put oven rack in middle of oven and preheat oven to 350°F. Grease a large baking sheet. Put sesame seeds on a plate. Cut dough into scant 1/4-inch-thick slices with a thin sharp knife, then gently press both sides of each biscuit in sesame seeds to coat and arrange 1/2 inch apart on baking sheet. Bake until golden, 10 to 15 minutes. Cool biscuits on baking sheet on a rack 2 to 3 minutes, then transfer with a spatula to rack to cool completely. Cooks' notes:· Dough log can be chilled up to 2 days. · Biscuits keep in an airtight container 1 week.

Preparation Pulse flour and butter in a food processor until mixture resembles coarse crumbs. Sprinkle cheese into mixture and pulse a few times to incorporate. Transfer mixture to a work surface (it will be crumbly) and knead briefly to distribute ingredients (do not overwork), then press together to form a dough and roll into a 7-inch log (about 2 inches in diameter). Wrap tightly in plastic wrap and chill until firm, at least 1 hour. Put oven rack in middle of oven and preheat oven to 350°F. Grease a large baking sheet. Put sesame seeds on a plate. Cut dough into scant 1/4-inch-thick slices with a thin sharp knife, then gently press both sides of each biscuit in sesame seeds to coat and arrange 1/2 inch apart on baking sheet. Bake until golden, 10 to 15 minutes. Cool biscuits on baking sheet on a rack 2 to 3 minutes, then transfer with a spatula to rack to cool completely. Cooks' notes:· Dough log can be chilled up to 2 days. · Biscuits keep in an airtight container 1 week.