Savory Cheese Biscuits - cooking recipe

Ingredients

2 1/2 c. all-purpose flour
1 1/2 c. (3 sticks) butter, cut into small pieces and chilled
1/4 pound Jarlsberg cheese, shredded (1 cup)
1/4 c. grated Parmesan cheese
1 tsp. fresh rosemary, chopped
1 tsp. fresh thyme, chopped
1/2 tsp. garlic salt
1/8 tsp. ground nutmeg
1/8 tsp. cayenne pepper
1 large egg yolk
1 Tbsp. cold water
1 Tbsp. coarse sea salt
paprika, for garnish (optional)

Preparation

Heat oven to 350\u00b0.
In food processor, pulse together with on-and-off motion flour, butter, Jarlsberg, Parmesan, rosemary, thyme, garlic salt, nutmeg and cayenne pepper until combined and mixture resembles small peas.
Add egg yolk and water.
Pulse until ball forms.
If mixture is too dry, add 1 tsp. water and pulse until dough comes together.
Turn out onto lightly floured work surface; knead a few times to blend, if necessary.
Divide dough in half.
On a floured surface, roll out each half of dough to 1/4-inch thickness.
Cut into star shapes using 2 1/2-inch star cookie cutter, flouring cutters well to avoid dough sticking to cutter.
Place stars on ungreased baking sheet.
Gather scraps together, roll out again and cut out more stars for a total of 48. Sprinkle tops with coarse salt.
Bake in 350\u00b0 oven for 18 minutes or until firm and lightly browned around edges.
Let biscuits cool on baking sheets on wire racks for 2 minutes.
Transfer biscuits to racks; let cool completely.
Lightly sprinkle
paprika over biscuits, if desired.
Store in airtight container at room temperature for up to 1 week.