Makes 24 biscuits

As a kid, I’d have sleepovers nearly every weekend with one of my best friends, Denah. I loved going to her house because her family served dairy on Shabbos, while mine always served meat. Denah’s parents are Sephardic, from Turkey and Greece, and her mom, Sandy, always 

had these delicious boyikos (we called them cheesies) stashed in the freezer in a zip-top bag. Sure, they taste amazing fresh, warm, or at room temperature, but there’s something special about a frozen boyiko! Denah and I would raid the freezer and eat up all the boyikos, make up 

dances for our moms to watch, and play endlessly with American Girl dolls.

Ingredients

1 ½ cups (200 g) all-purpose flour

 ½ cup (120 ml) unsalted butter, melted

 ½ teaspoon kosher salt

 1 cup (110 g) shredded mozzarella cheese

 1 egg, beaten

 ¼ cup (20 g) grated Parmesan cheese

Directions

Preheat the oven to 400°F and line a baking sheet with parchment paper. 

In a large bowl, add the flour, butter, salt and 1/3 cup (75 ml) water and, with a rubber spatula, stir until smooth and thick. Add the mozzarella and stir until a thick, cheesy dough is formed. 

Using a tablespoon to measure, scoop and roll 1 ball of dough at a time and, with your hands, lightly flatten into a cookie shape, around ¼ inch (6 mm) thick. Transfer to the prepared baking sheet, spacing them ½ inch (12 mm) apart. 

Brush the biscuits with the beaten egg and sprinkle with the Parmesan. Bake until golden brown on top, 16 to 18 minutes. 

Let cool slightly on the pan, about 5 minutes, then transfer the boyikos directly onto a wire cooling rack to cool completely, about 30 minutes. 

Note: The boyikos can be stored in an airtight container at room temperature for 4 to 5 days or in the freezer for 3 months.