Stilton Biscuits for Port

• 3/4 pound Stilton or other blue-veined cheese
• 3 tablespoons melted butter
• 1 1/2 cups sifted flour
• 2 teaspoons celery seeds

1. Preheat oven to 400 degrees.
2. Butter a baking sheet.
3. Finely mash the cheese in a bowl.
4. Pour the butter over it and mix well.
5. Mix in the celery seeds.
6. Add the flour and mix with fingertips or fork to form a dough.
7. Alternatively, the cheese and butter mixture can be blended in the food processor.
8. Add the celery seeds and flour and process until the ball of dough forms.
9. Shape the dough into two logs, each about 10-inches long.
10. Wrap in foil and refrigerate for at least one hour.
11. Slice the dough into rounds about one-quarter inch thick.
12. Place the rounds on the baking sheet.
13. Bake about 10 minutes, until browned on the bottom.
14. Turn and bake about four minutes longer, to brown the other side.
15. Cool the biscuits on a rack before serving.

cheese, butter, flour, celery seeds

Taken from cooking.nytimes.com/recipes/1396 (may not work)