Food Network star and cookbook author Trace Barnett made Manchego Cheese Biscuits. You can find the recipe and more in Trace's cookbook "Tracing Roots: A Modern Approach to Living Off the Land", which is available wherever you buy books.
MANCHEGO CHEESE BISCUITS
2 cups all-purpose flour
2 tablespoons baking powder
1 tablespoon sugar
2 tablespoons black pepper
1 teaspoon salt
6 tablespoons cold, unsalted butter
1 cup whole milk or buttermilk
1 cup grated Manchego cheese
3 tablespoons chopped chives
6-8 thin slices of tomato
1. Preheat oven to 425 degrees.
2. Sift together the first 5 ingredients into a large bowl. Use a fork or pastry cutter to cut butter into into flour mixture until it resembles coarse crumbs. Add milk, cheese, and chives. Stir together until dough pulls away from the bowl and forms a ball.
3. Transfer dough to a floured surface. Fold the dough over 2–3 times and pat down into a rectangle that is roughly 1-inch thick. Use a biscuit cutter or floured glass to cut out biscuits. Place biscuits in a well-greased skillet or on a sheet pan. Top each with a tomato slice and transfer to oven. Bake for 18–20 minutes or until golden brown.