Lay them out on a greased baking tray about 2cm/¾in apart - it may take two lots of baking to use up the entire mixture.Ĭarefully brush the surface of each biscuit with the egg and sprinkle over a little finely grated parmesan. Cut out the biscuits to the size and shape you wish - anything between 3cm/1¼in and 5cm/2in, depending on the occasion. Lightly flour a work surface and gently roll out the pastry to about the thickness of two pound coins.
Wrap in cling film and leave to chill in the fridge for at least 30 minutes. Process together to begin with, and then finely pulse the mixture in short spurts as you notice the mixture coming together - it will eventually bind without the need for egg or water. Using two knives or a pastry cutter, cut in the remaining 1/2 cup. In 10-inch skillet, cook ground beef and onion over medium heat, stirring frequently, until beef is thoroughly cooked drain. Cut remaining 4 biscuits into quarters set aside.
In a large bowl, whisk the flour, baking powder, 4 tablespoons mustard powder, and salt. Press 6 biscuits in bottom and up side of pie pan to form crust. Stir in shallots and rosemary cook until shallots are soft, about 2 minutes. Step 23 -Top the biscuit bottoms with a generous amount of. Melt 1 tablespoon butter in a saute pan over medium heat. Place the butter and flour into the bowl of a food processor with the salt, cayenne, mustard powder and cheeses. Step 22 -Split the warm biscuits open and spread the chipotle honey mustard over the bottom halves.
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