Andy Montoya
There are many ways to cook cheese biscuits, and they are a great, versatile snack that can be made in under 30 minutes. The biscuits can be made with a variety of cheeses, such as cheddar, Gruyere, Parmesan, Gouda, or Manchego. The dough should be sticky and shaggy, and the butter should be cold to create the perfect flaky texture. The biscuits can be served warm with melted butter, garlic, and parsley, or even topped with more cheese.
| Characteristics | Values |
|---|---|
| Oven temperature | 170C-450° |
| Baking time | 10-25 minutes |
| Cheese | Cheddar, Gruyere, Parmesan, Gouda, Emmenthaler, Manchego, or any shreddable cheese |
| Flour | All-purpose or self-rising flour |
| Other ingredients | Butter, milk or buttermilk, baking powder, salt, garlic, herbs, honey, egg |
| Texture | Flaky, fluffy, crispy, light, tender |
| Calories | 237-242 per biscuit |
| Storage | Keep in an airtight container for up to 5 days in the fridge, or freeze for up to 3 months |
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What You'll Learn
Choosing your cheese: Cheddar, Gruyere, Gouda, Parmesan, and more
When it comes to choosing a cheese for your biscuits, the world is your oyster. You can use any cheese that can be shredded, from sharp cheddar to Gruyère, Gouda, Emmenthaler, or Manchego. You can also experiment with different blends, such as half original Parmesan and half Swiss Gruyère.
Cheddar is a popular choice for cheese biscuits, as it has a strong flavour and melts smoothly. It is also readily available and affordable. When using cheddar, it is best to shred it yourself from a block of cheese, as pre-shredded cheese can have a coating that affects the texture and taste of the biscuits.
Gruyère is another excellent option for cheese biscuits, as it has a strong, nutty flavour and melts well. It is a Swiss cheese that is similar to Swiss Emmenthaler but with a more intense flavour.
Gouda is a mild, creamy cheese that can add a subtle cheesy flavour to your biscuits. It melts well and has a slightly sweet and nutty taste.
Parmesan is a strong-flavoured, hard cheese that can add a salty, savoury note to your biscuits. It is often used in small quantities due to its intense flavour.
Other cheeses you may want to consider include pepper jack, Manchego, or even a blend of multiple cheeses. Ultimately, the choice of cheese depends on your personal preference and the flavour profile you want to achieve.
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Preparing your dough: Mixing, rolling, cutting, and shaping
Preparing your dough is a straightforward process, but there are a few key things to keep in mind to ensure your biscuits turn out perfectly.
Firstly, mix your dry ingredients. This typically includes flour, baking powder, salt, garlic powder, and paprika or red pepper flakes. Whisk or pulse these ingredients until they are combined. Next, add your cubed butter. It is important that your butter is cold, as this will create pockets of steam when it melts in the oven, making your biscuits flaky and airy. Cut the butter into the dry ingredients using a pastry cutter or your fingers until the mixture resembles coarse crumbs. Be sure not to overwork the dough at this stage.
Once you have a crumbly mixture, add your shredded cheese. You can use any cheese you like, but cheddar, Gruyere, and Parmesan are popular choices. Fold the cheese into the mixture, then create a well in the centre. Pour in your buttermilk and honey, and gently mix everything together with a spoon or spatula. The dough will be shaggy and crumbly, and you should be careful not to overmix it, as this can make your biscuits tough.
Once your dough is ready, it's time to shape your biscuits. For drop biscuits, simply scoop mounds of dough using a 1/4 cup scoop or spoon and drop them onto a prepared baking sheet. Leave about 2 inches between each mound as they will spread while baking. If you prefer a more uniform shape, you can roll out your dough to a thickness of about 5mm and use a cutter to cut out your biscuits.
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Baking: Oven temperatures and timings
Oven temperatures and timings will vary depending on the type of biscuit you are making and your oven's characteristics. For example, if you are making light and crispy cheese biscuits, preheat your oven to 170C/fan 150C/gas 5 and bake for 10-15 minutes. If you are making a chewier, fluffier biscuit, you might want to bake at a higher temperature of 400°F (204°C) for 10-15 minutes.
If you are using a fan oven, you will need to adjust the temperature accordingly. For example, if you are baking at 180°C in a conventional oven, you would need to reduce the temperature to 160°C in a fan oven.
It is important to note that not all ovens are created equal. If your oven has hot spots, rotate the pan halfway through the cooking time. You could also try baking at a higher temperature of 425°F to reduce the risk of burning the biscuit bottoms.
When making cheese biscuits, it is important to keep an eye on them while they are baking. Adjust the oven temperature if they are cooking too quickly, and start checking for doneness a couple of minutes early. The biscuits are done when they are golden brown and cooked through.
If you are baking frozen biscuits, follow the usual instructions but expect the baking time to increase by three to five minutes.
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Brushing with butter: For a golden finish
To achieve a golden finish on your cheese biscuits, brush them with butter after they come out of the oven. This will also add a nice shine to the biscuits. Make sure to use melted butter, and gently brush it onto the top of each biscuit.
When making the biscuit dough, it is important to use cold butter, as this will create a flakier texture. The cold butter melts in the oven, creating steam and pockets of air, which makes the biscuits airy and flaky. However, once the biscuits are baked, you want to brush them with melted butter while they are still warm. This will give them a golden finish and a nice shine.
You can also experiment with adding different herbs and spices to the butter before brushing it onto the biscuits. For example, you could try mixing in some garlic, parsley, or thyme for added flavour.
Brushing the biscuits with butter is a simple step, but it adds a lot of flavour and makes the biscuits look more appetising. It is a great way to finish off your cheese biscuits and take them to the next level.
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Storing: Keeping your biscuits fresh
When storing cheese biscuits, it is important to note that they will only stay fresh for up to two days at room temperature. If you want to keep them for longer, you will need to store them in the refrigerator or freezer.
If you have made a large batch of cheese biscuits, it is best to store them in the refrigerator. They will stay fresh for up to a week when stored in an airtight container. Make sure to push all of the air out of the container before sealing it.
For long-term storage, wrap the cheese biscuits in plastic wrap and then again in tin foil. They can be stored in the freezer for up to three months.
When you are ready to eat the frozen biscuits, transfer them to a parchment-lined baking sheet and bake in an oven at 350°F for 15-20 minutes. You can also use a toaster oven or microwave to reheat them.
To keep your biscuits soft and chewy, you can place half a slice of bread in the container with them. The bread will help to absorb excess moisture and keep the biscuits from drying out. Just remember to replace the bread every couple of days.
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Frequently asked questions
You will need flour, butter, cheese, milk or buttermilk, and baking powder. You can also add herbs and spices, such as garlic, red pepper flakes, dill, sage, parsley, thyme, or mustard powder.
Preheat your oven to around 170-450°C. Mix your ingredients together in a bowl until a dough is formed. You can use a food processor to cut the butter into the flour. The dough should be shaggy and crumbly. Drop mounds of dough onto a baking sheet and bake for 10-25 minutes, or until golden brown. Brush with melted butter and serve warm.
Cheese biscuits will stay good for up to three days in an airtight container at room temperature. They can also be frozen before or after baking.
