Cheese and tomato buttery biscuits recipe

Ingredients

• 1¼ cups (150 g) all-purpose flour
• ½ cup plus 1 tbsp (125 g) cold butter, cut into small cubes
• 4½ oz (125 g) finely grated mature Tomme or other strongly flavored hard cheese
• 7 oz (200 g) cherry tomatoes, sliced
• 1 to 2 tbsp fresh oregano

1. In a large bowl, combine the flour, butter, and cheese. Rub the butter and cheese into the flour with your fingertips until you have a sandy texture, then start squashing it together to make it a ball. Wrap the ball of dough in plastic wrap and then roll it into a sausage shape, about 1¼ inches in diameter. Refrigerate for at least 30 minutes to relax the dough.
2. Preheat the oven to 350°F. Line a baking sheet with parchment.
3. Remove the dough from the refrigerator, peel off the plastic, and slice the dough into thin rounds. Place the rounds on the lined baking sheet, topping each one with a slice of tomato and a pinch of oregano. Bake for 10 minutes, or until golden on the bottom. Cool on a rack before serving. These keep, in an airtight container, for up to 2 days.