Sundried Tomato Cheese Biscuits and Mountain Getaway

First the mountain getaway. It was to a "quite up there in the wilderness" log cabin in the Smokies. We had booked it months in advance and quite forgotten about it . As such it "sneaked" upon us and we had to "leave " things  mid way and head for the mountains ! It was a treacherous climb (very narrow unpaved road)to the cabin which did not have Wi-Fi access (that being the whole point of the escape) and as such the blog post had to wait even though the pics of this bake had already made the round of many baking groups. Came back yesterday and with all the back to school craziness and a doctor's appoitment thrown in , didn't get any chance to pen the blog down. As it happens, when things get delayed , you have to really force yourself to sit down and finish the task . If you guys are reading the blog post , then it seems I have been successful in the aforementioned.
Here is a view from our cabin top . Not pictured are the crackers I was having with my morning cup of tea. Yes, they did make the trip to the Smokies. I had baked them the night before and even though we had enthusiastically gobbled dowm more than a few, there were still some left to take along. Having them while sippig tea and gazing at the tranquil scene in front of us was pure bliss. They disappeared  fast with our tea sessions and I was  seriously tempted to bake another batch right there in our vacation cabin. The fact that I might be hard pressed to find the required  ingredients at this elevation quashed my baking plans.
Coming back to the bake ,what I really love about these biscuits is the fact that the dough for them is excatly the same as the Rosemary Poppy Seed Crackers I had made earlier. Knowing this fact , do you know what any wise man/;woman would do?  Make the dough and then divide it in half. Use one for the poppy seed biscuits and the other for the sun dried tomato . This is exactly what I did too!! Were you in any doubt about me not being wise? The poppy seed crackers were baked the same day I made the dough , but for the sundried one, after adding the tomato paste and cheese , I rolled them to the desired thickness and then froze them for later use . That way, I'm ensured of a fresh bake when next I am in the mood for something savory .
3 cups all purpose flour
1/2 cup unsalted butter ( 1 stick)
2 tsp salt 
1 tbsp sun dried paste
1 tbsp sesame seeds
2 oz water (more if needed)
2 eggs ( 1 for dough , one for brushing)
1/2 cup grated cheddar cheese

In a bowl , take the flour, butter , salt , one egg and with the water , mix well for about 5 minutes till you have dough like consistency.
Knead the sun dried tomato paste and cheddar cheese into the dough on a lightly floured surface . (You may also opt for diving the dough in two parts and freezing one half)
On a lightly floured surface , roll the dough to about 3 mm thickness with the help of a rolling pin. Transfer the rolled dough to a parchmnet paper lined baking sheet , cover with cling wrap and refrigerate for about half an hour. (You may cut in half it exceeds the length of the baking tray ).
Pre heat the oven to 375 degrees F . With the help of a cookie cutter , cut small rounds from the refrigerated dough and brush them with beaten egg.On the top , sprinkle with sesame seeds and bake for 10-15 minutes till golden brown.
Cool on a wire rack and enjoy with a beverage of your choice.


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