One of the first things I learned when I started food blogging is that cheddar biscuits (or biscuits in general) can be part of a full meal. Or even breakfast!
Well where I grew up in Europe that’s quite unheard of.
We do serve bread rolls and butter (especially in restaurants) as a nibble in between courses or as a side for soups.
But cheese rolls or biscuits as a side, well I hadn’t seen that one before.
Mini Cheddar Biscuits
It’s like biscuits and gravy, that was also totally new for me.
Don’t get me wrong here. I do love biscuits, especially with a chunky sausage gravy. We were in the US a couple of weeks ago and you could always find biscuits and gravy in the breakfast room. I’d go straight for them, the hubs preferred the waffles.
But how I love these cheddar biscuits below!
They kind of remind me of that other cheese delicacy, Brazilian cheese bread or pao de queijo. Cheddar cheese is a great cheese to cook or bake with, don’t you think? I suggest that you use a strong cheddar cheese to bring out that nice cheesy flavor even more!
I think next time I might also add a handful of freshly chopped chives or strong mustard even to the bread batter to give these biscuits an extra punch…
Do you love cooking with cheddar cheese?
Then also check out another savory cheddar cheese recipe: my beer and cheddar cheese soup! And a family favorite since years.
- 3,5 oz cheddar cheese (100 g), grated
- ⅙ cup water (40 ml), ice cold
- ⅙ cup buttermilk (40 ml)
- 1 ½ oz unsalted butter (45 g), diced
- 3,5 oz plain flour (100 g)
- 1 large egg
Pour the ice cold water and buttermilk in a saucepan. Also add the diced butter and a pinch of salt.
Place the pan over medium-low heat and keep the buttermilk to a very light simmer (or it will split) until the butter has melted. Then add the flour.
Stir the mixture very well. Then turn the heat very low and stir it with a spatula for a couple of minutes until it becomes elastic and smooth.
- Let the dough cool a little for 5 minutes and then add the egg.
Stir the dough well until it becomes very smooth and silky.
Let the dough cool down until it is lukewarm. Then sprinkle with the grated cheddar.
Stir the dough well and season with a good dash of black pepper, a pinch of nutmeg and extra salt to taste if necessary.
- Stir well to combine all the ingredients. Then take the pan off the heat. With 2 (tea)spoons make even portions from the cheddar cheese dough and place them on a baking tray lined with a sheet of baking paper. Then sprinkle the little dollops of dough with extra salt (and extra grated cheddar cheese if you still have some left) right before baking.
Bake the cheese biscuits in a preheated oven at 400°F (200°C) for about 15 minutes until golden. Then remove them from the hot oven and let them cool a little.