Yields: 14 biscuits
- ¾ cup all-purpose flour
- ½ teaspoon dry mustard
- Pinch cayenne
- Salt and freshly ground pepper
- ¼ cup diced butter
- 1 tablespoon chopped anchovies
- 1¼ cup grated smoked cheddar
- 1 tablespoon milk
Preheat oven to 375 F (190 C).
Combine flour, mustard, cayenne, salt and pepper in a food processor or by hand.
Add butter and anchovies and pulse until butter is the size of small peas. Add cheese and pulse. Add milk and pulse just until mixture begins to come together.
Roll dough into a log about 5 inches long and 1½ inches in diameter. Wrap in plastic and chill in the refrigerator for 30 minutes or until firm.
Cut log into ¼-inch-thick slices. Place slices 2 inches apart on a baking sheet and bake for 13 to 15 minutes or until golden. Place on a rack to cool.
Serve three rounds per salad.