Jack and Pickle Cheese Biscuits 06.05.2013

This is adapted from the Tartine recipe for Cheddar Cheese Crackers, altered to amp up their American-ness for a Thanksgiving dinner. I wanted to use Jack for its orange colour, so if you can’t get Jack, substitute something red and cheddar-like in consistency.


  • 105 gm plain, all-purpose flour
  • 225 gm Monterey Jack, grated
  • ¼ tsp cayenne pepper
  • 1 tsp salt
  • ½ tsp black pepper, ground
  • 55 gm unsalted butter at room temperature
  • 40 gms cornichons
  • 30 gms walnuts


Combine the walnuts and cornichons in a food processor and pulse until finely chopped, but not mushy.

In a stand mixer with a paddle attachment, or in a bowl with a wooden spoon, combine butter and cheese until well mixed. If your cornichons came in brine, you could add a tiny amount at the end of this mixing, to impart a more pickley flavour.

In a separate bowl, mix together the flour, cayenne, pepper and salt, and then add it to the butter and cheese.

Lastly, add the chopped walnuts and cornichons and mix slowly until everything is combined into a stiff dough.

At this point, you can either flatten the dough into a disc and wrap it in clingfilm, or roll it into a log about 2.5cm in diameter, and store in the fridge for an hour or so, until firm but still manipulable.

Preheat the oven to 200 degrees and line a baking tray or two with baking parchment.

You can either slice the log into ~5mm rounds, or roll out the disc to 5mm and cut it into 2.5cm squares, or, if you’re like me, use a cookie-cutter to cut larger discs.

Spread the biscuits on the baking sheets a few centimetres apart and bake for 8-10 minutes, or until golden, and then allow them to cool on wire racks.

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