1/2 cup butter, softened
2 1/2 cups grated old cheddar cheese
2 tablespoons Dijon mustard
1 1/4 cups flour
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
2 tablespoons sesame seeds (optional)
3 tablespoons Dijon mustard (optional)

Directions:
Cream butter until soft and fluffy. Add cheese and mustard and mix well. Combine flour, salt and cayenne and add to cheese mixture. Combine until dough just holds together. Divide dough half. Roll into 2 logs about 1 inch in diameter.

If using mustard and sesame seeds, roll to coat at this time. Freeze for 30 minutes to make cutting easier. Cut slices 1/4 inch thick and place on ungreased baking sheets about 2 inches apart.

Bate at 375°F for 12 to 15 minutes, or until lightly golden. Cool on rack.

Makes about 48 biscuits.

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