I have collected quite the assortment of cookie and biscuit cutters over the years, all crammed into a drawer in my kitchen. Each year for Valentine’s Day, my daughter Maggie and I make heart-shaped biscuits. We also have a few animal shapes for pet themed birthday parties…

What more appropriate shape for Independence Day than the star?

The colors and shapes of our table setting have bold, graphic qualities with a simple color-blocking that appeals to my design aesthetic.

Below is a recipe for our Savory Star Biscuits, made by my son, Zach. These biscuits use hoop cheese, which is a traditional farm cheese. It is formed in large wheels (hoops) and covered with red wax. If you don’t live in an area where hoop cheese is available, you can substitute cheddar. Though, I don’t think any other cheese is quite as flavorful as hoop. Be careful, it spoils quickly.

The addition of pepper gives these biscuits a hint of spice, and the cheese rounds out the flavor to make the perfect dinner biscuit.

SAVORY STAR BISCUITS

1 1/2 cup flour for the biscuits
1/2 cup flour for the board
1 stick unsalted butter
3/4 cup buttermilk
1/3 cup hoop cheese
1 Tbsp cracked pepper

Preheat the oven to 425 degrees. Cut the butter into the flour using a pastry cutter. Add buttermilk while stirring, until the mixture sticks together but is moist. Fold the cheese into the mixture and season with cracked pepper. Turn the dough out onto a floured surface. Knead the dough lightly until it holds together. Flatten and roll the dough flat, fold in half, then roll it out lightly again. Repeat 6-8 times. Use star shaped cookie cutters to cut your biscuits. (Don’t forget to use your remaining dough to make round, hand-shaped “cat head” biscuits – as we call them in my house. They’re always everyone’s favorite.) Place biscuits on a baking sheet and bake for approximately 10 minutes, or until golden brown. Serve with butter.

Our Savory Star Biscuits are plated on a White Heath Rim Line Dinner Plate atop our DIY Eyelet Doily.