Updated: May 11
I came across this recipe in an old handwritten cookbook in my collection. I wasn't sure I would like it, but since I was making soup, I thought I would give it a try.
I enjoyed it so much that I actually made it twice. It's such a versatile recipe that you can serve it with any soup, instead of croutons.
My second attempt at this recipe was to serve it for hors d'oeuvres. I rolled out to 20 inches, and cut it into thin round. I topped some of the crackers with slices of fresh jalapeño peppers before baking, and served those crackers with guacamole. It is an easy recipe and makes a nice food gift for the holidays.
4 ounces of stick butter, at room temperature
1/2 cup of grated white sharp cheddar cheese
1 cup all-purpose flour
1 cup Rice Krispies
10-11 whole almonds
Yield: 10-11 Biscuits
Prep Time: 10-15 minutes
Cook Time: 30-35 minutes
Mix all the ingredients in a bowl.
Using your hands, shape the mixture into a log, about 11 inches long, and 2 inches wide.
Wrap with parchment paper, and place in refrigerator overnight.
The next day, preheat oven to 350°.
Slice the log into 1 inch slices.
Place on a baking sheet that has been lined with parchment paper. Bake for 15-18 minutes.