Instructions: Preheat oven to 350 degrees.

Crumble Roquefort into bowl of electric mixer. Add butter, cut into small pieces, and mix for 1 minute until well blended. Add a grinding of black pepper, flour and 1 to 2 tablespoons cold water. Mix on medium speed until dough comes away from sides of bowl. Do not overmix. Dough should be firm and not at all sticky. Add a little flour if necessary.

Lightly dust a flat surface with flour and with your hands roll dough into a 1-inch-diameter log. Slice into 1/2-inch-thick rounds.

Place rounds on ungreased baking sheet and bake for 20 minutes. Serve warm. These also freeze well and reheat beautifully.

Makes 23 biscuits.

NOTES : One way to entertain on short notice is to keep the makings of a party on hand salami, cheeses and crackers come to mind. Or freeze a stash of Roquefort biscuits which are more like savory cookies and pop them in the oven as soon as company pops in.

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