These biscuits are more like flaky, tender crackers. They’re thin and buttery, sharp with cheese and spicy from a generous helping of Tabasco. They go particularly well with carrot potato or Moroccan-spiced tomato soup. Nana’s original recipe calls for two pounds of butter, twelve cups of cheese, 10 teaspoons of Tabasco and six cups of flour — she was always ready to feed multiple armies, it seems. I’ve quartered her original recipe to make everything slightly more manageable, but feel free to follow her lead and double or quadruple the amounts. If you’re, like, really hungry for cheese biscuits.

2 sticks unsalted butter, softened to room temperature
3 cups shredded sharp cheese (I used half sharp cheddar and half Parmesan)
2 1/2 teaspoons Tabasco
1 1/2 cups sifted all-purpose flour

Heat oven to 300 degrees F. Line two rimmed baking sheets with parchment paper. In the bowl of a food processor fitted with a steel blade, blitz the butter and the cheese together, until well mixed and creamy. Add Tabasco and pulse to combine. Add the flour and pulse until well blended. Turn the dough out onto a floured surface and, with floured hands, divide it into logs, roughly 1 inch in diameter and 1 to 1 1/2 feet long (you should get 2-4 logs of dough). Wrap the logs tightly in plastic wrap, and chill in the refrigerator, about 1 hour (or in the freezer for 30 mins). (Note: unbaked dough logs can be stored, tightly wrapped, in the freezer for up to 3 months before slicing and baking.) Once the dough has firmed, Slice the logs in 1/2-inch increments with a sharp knife, to make 1/2-inch thick rounds of dough. Place the biscuits on prepared baking sheets, and bake for 30-45 minutes, until lightly browned and bubbling at the edges. Cool biscuits on baking sheets, then store in tightly sealed containers. Baked biscuits freeze well – thaw uncovered at room temperature. Makes roughly 60 cheese biscuits.