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No-Stick Cooking Spray
2 cups Self-Rising Flour
1/2 teaspoon dry mustard
1/4 teaspoon ground red pepper (cayenne)
1/2 cup butter, softened, divided
1 cup (4 oz.) shredded Cheddar Cheese
3/4 cup milk
Heat oven to 450°F. Lightly spray a large cookie sheet with no-stick cooking spray.
Combine flour, mustard and ground red pepper in large bowl; mix well. Cut in 1/4 cup butter with pastry blender or fork until mixture resembles coarse crumbs. Stir in cheese. Add milk; stir just until dry ingredients are moistened.
Knead dough on lightly floured surface just until smooth. Roll out dough to 15 x 10-inch rectangle, about 1/4 inch thick. Spread remaining 1/4 cup butter over dough.
Fold dough crosswise into thirds making 10 x 5-inch rectangle. Roll dough to 12 x 8-inch rectangle. With pizza cutter or knife, cut dough in half lengthwise; cut each half into 4 x 1-inch strips. Twist each strip twice; place on prepared cookie sheet, pressing down ends.
Bake 12 to 15 minutes or until golden brown. Serve warm.
2 cups Self-Rising Flour
1/2 teaspoon dry mustard
1/4 teaspoon ground red pepper (cayenne)
1/2 cup butter, softened, divided
1 cup (4 oz.) shredded Cheddar Cheese
3/4 cup milk
Heat oven to 450°F. Lightly spray a large cookie sheet with no-stick cooking spray.
Combine flour, mustard and ground red pepper in large bowl; mix well. Cut in 1/4 cup butter with pastry blender or fork until mixture resembles coarse crumbs. Stir in cheese. Add milk; stir just until dry ingredients are moistened.
Knead dough on lightly floured surface just until smooth. Roll out dough to 15 x 10-inch rectangle, about 1/4 inch thick. Spread remaining 1/4 cup butter over dough.
Fold dough crosswise into thirds making 10 x 5-inch rectangle. Roll dough to 12 x 8-inch rectangle. With pizza cutter or knife, cut dough in half lengthwise; cut each half into 4 x 1-inch strips. Twist each strip twice; place on prepared cookie sheet, pressing down ends.
Bake 12 to 15 minutes or until golden brown. Serve warm.
