Anonymous Fri Oct 07 16:37:47 2005

1/2 c Butter

1/2 lb Grated sharp cheddar cheese

1/2 lb All-purpose flour (2 cups)

1/2 ts Salt

1/4 ts Cayenne pepper

Blanched almonds

Cream the butter and cheese and mix in the flour, salt, and pepper. Chill and roll to 1/4-inch

thickness and cut with a small round cutter. Press a half of blanched almond in the center

of each biscuit. Use an ungreased cookie sheet and sprinkle lightly with salt. Bake about 7

or 8 minutes at 350F. BULLOCK, Helen Duprey, ed. Recipes of Ante Bellum America

Heirloom Publishing Company, New York Submitted by John Hartman Indianapolis, IN 12

APR 1996