The author suggests that other cheeses besides Pecorino would also be delicious in this recipe. As if he were writing for me, he then added, "resist the temptation to try any kind of blue-veined cheese in this recipe, unless you like gray biscuits." Gray biscuits. Yeah, not so appetizing.
I was baffled at how the author expected me to make biscuits without rolling the dough out with a rolling pin. "Press into a rectangle"? I tried. I failed. Or, better yet, just got impatient. I used my rolling pin.Modern Baker's results, I'm leaning towards baker error. I wonder if I added too much flour to the dough when I rolled it out because they seemed a little dry. Then again, I'm not sure the ingredients were fully combined anyway, so probably both of those factors contributed to their dryness. I was worried these biscuits might pack too much of a pepper punch with 1 1/2 teaspoons of pepper included, but the cheese and pepper complimented each other quite nicely!
Final verdict: More complicated to make than I'd expected given my lack of dough experience and food processor volume, a little dry, but worth a re-try. Even if they turn out the same they were still pretty darn good.