Cheddar Cheese Biscuits

2 c Loosely packed shredded sharp Cheddar (5 1/2 oz)
6 tb Unsalted butter, room temp.
1/2 ts Worcestershire sauce
ds Hot pepper sauce (Tobasco)
1 1/4 c Sifted A-P flour
Poppy seeds
Sesame seeds
Celery seeds

Mix Cheddar cheese, unsalted butter, Worcestershire sauce and hot pepper sauce in large bowl until well blended. Add flour and stir until thoroughly combined. Share dough into 10-inch-long log. Wrap in plastic and whill at least 3 hours. (Can be prepared 2 days ahead. Keep refrigerated.) Preheat oven to 350F. Cut dough into 1/4-inch slices. Space evenly on baking sheets. Sprinkle some with poppy seeds, some with sesame seeds and some with celery seeds. Bake until edges are golden brown, about 15 minutes. Cool biscuits on baking sheets 15 minutes. Transfer to rack and cool completely. (Can be prepared 2 days ahead. Store in airtight container.)

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