These taste like cheez-it crackers and are soo easy to make up that I roll the balls when I am watching tv! Shelf life? Really don't know as they don't ever last more than 2 weeks. Funny that as a kid, we had to shred the cheese ourselves so this is now so much quicker. I also will roll the balls ahead and toss them on pans a few hours before I want to use them too.
1 pound each of ex sharp cheddar cheese(I use finely shredded), butter, and flour. Mix all together well. Note-cheese and butter should be room temp for easy mixing.
roll into walnut sized balls
place on ungreased cookie sheet about 1-2 inches apart. Use your thumb to press in a slivered almond in the center and to slightly flatten the ball.
Brush the tops of the biscuits with beaten egg white (i mix a couple tablespoons of water in)before placing in a 325 oven for 20 minutes, or until golden brown.
Put on brown paper to absorb grease and sprinkle with salt.
I actually like to salt them before I bake them as the salt holds better.
store in a closed container, layering brown paper or paper towels between layers