By Amanda Campbell
Shelly and I went to a free cooking class at Williams-Sonoma and we loved these little cheese like, egg like, biscuits. We love them sooo much you have to try them. Tonight we had them with Soup but you could you this for a bread course any time.
1 cup Water
6 TBS. or 3/4 stick butter
1 tsp salt
1/8 tsp Cayenne Pepper
1/4 tsp Paprika
1 cup flour
5 eggs
1 1/2 grated Parmigiano-Reggiano
1 tsp Milk
Position racks in the upper and lower thirds of an oven and preheat to 425 degrees. Line two baking sheets with parchment.
In a heavy saucepan over medium heat, combine the water, butter, salt, cayenne, and paprika. Bring to a boil and cook until the butter melts. Remove from the heat and quickly add the flour all at once, beating vigorously with a wooden spoon until completely blended. Place pan over med high heat until bottom of pan is coated or until it looks combined and cooked and forms a ball. Take off heat and add one egg at a time only 4 eggs. Add cheese. Do not over heat.
Spoon mixture in large tablespoons on both sheets. Mix last egg and milk together and put on top of them if you want add more cheese on top.
Bake for 20 min or doubled in size. Serve warm. YUM. Makes about 36
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