Kath asked for this recipe ( my grandmother's.) Cheese biscuits were a popular Southern staple at parties when I was growing up back in the Fifties. They're really shortbread, not biscuits in the American sense of the word. These little bites are terrific served hot as an accompaniment to Bloody Marys.
Ba’s Cheese Biscuits
1 small glass Olde English Cheese (I don’t know if this is still around. You could substitute 8 ounces of any sharp, spreadable cheese. I used Kaukauna Port wine flavored spreadable cheddar. )
1 stick butter (1/4 pound)
1 cup flour (may add more if needed)
½ teaspoon salt
½ teaspoon (or more) cayenne pepper
Cream cheese and butter together. Add flour, salt, and cayenne and mix thoroughly. Make two long rolls, as for ice box cookies. Refrigerate overnight or till well chilled.
Slice and place on cookie sheet. You may top each slice with a pecan half, if you like.
Bake about 10 minutes at 400 or 450. Bottoms should brown. Cool on wire rack; store in air-tight tin. If they lose their crispness, reheat for a few minutes.