About this recipe: An incredibly moreish canapé, these won't last at your next party. Cheddar biscuits are filled with spicy chilli jam for a savoury nibble.
I didn't think the dough was going to come together. It just looked like, well, cornmeal or something. I kept running the food processor and then suddenly the dough began to form. I needed to bake three extra minutes. And my jelly didn't seem hot enough so I VERY LIGHTLY sprinkled with some cayenne pepper. These are better after they are totally cooled. I have also made them with pepper jack cheese. Also good. - 22 Aug 2012 (Review from Allrecipes US | Canada)
I thought this was a good base recipe - but I found the cheese cracker part to be a bit bland. The second time I made the recipe, I added 3/4 teaspoon salt, 1/4 teaspoon paprika, and 1/4 teaspoon garlic powder, and I thought the crackers tasted much more savory. I also had to cook them a bit longer, but that may be because I'm in Denver (high altitude) Makes a great Christmas party appetizer if you have red and green pepper jelly! - 13 Dec 2012 (Review from Allrecipes US | Canada)
This was originally published by Cabot Cheese. I use their Seriously Sharp. I also wait till closer to the end to flll, but that may be because my home made blackberry hot pepper jelly isn't as stiff as a comercial brand. - 20 Jul 2012 (Review from Allrecipes US | Canada)