These addicting, savory little biscuits are made in classic form at the Red Truck Bakery in Virginia by chef Brian Noyes. With a pairing of cheese and red pepper flakes, these snacks are at once spicy, cheesy, and all together impossible to put down.
- 1 Cup all-purpose flour
- 1/2 stick unsalted butter, slightly softened
- 1/2 Teaspoon salt
- 1/4 Pound sharp orange Cheddar cheese, shredded
- 1/4 Pound white cheese, equal parts Gruyere and Parmigiano Reggiano, shredded
- 1/8 Teaspoon cayenne pepper
- 1/4 Teaspoon red pepper flakes
- 1 egg yolk
- 1 Teaspoon milk or half-and-half
- 2 Tablespoons chopped rosemary, for garnish
- Sea salt, for garniish
Preheat the oven to 350 degrees.
Place all of the ingredients except for the milk, rosemary, and sea salt into a food processor. Pulse repeatedly until the dough becomes soft and starts to gather into a ball (if the dough stays crumbly and dry, add a bit of the milk or half-and-half as needed).
Using a floured surface and a floured rolling pin, roll the dough out into a ¼ inch think rectangle approximately 11 inches wide by 8 inches tall. Fold the dough in half (left side onto right side) and re-roll. Continue this for several layers to add flakiness. Re-roll the dough to 11 inches wide by 8 inches tall.
Using a spatula, carefully lift the dough onto an ungreased baking sheet with the longer, 11-inch side at the top and bottom. Square off all sides with a knife, creating clean edges, and cut the dough into vertical strips, each around ½ inch wide. Cut each strip in half horizontally, creating approximately 40 cheese straws.
Space out straws and sprinkle with chopped rosemary and sea salt. Bake until just slightly golden, around 20 minutes.
Place on a rack to cool.