Andy Montoya
Whether you're serving biscuits with cheese or making cheese biscuits, there are a few things to keep in mind. First, simplicity is key: a biscuit's primary function is as a delivery vehicle for cheese, so avoid overpowering flavours. For a cheeseboard, a variety of biscuits is best, including baked crackers, water biscuits, and oatcakes. If you're making cheese biscuits, the dough should be handled carefully to achieve a tender texture and flaky layers. They're a great side dish for fried chicken, Brunswick stew, okra and butter bean stew, and collard greens, as well as barbecue meals. They can also be served at breakfast with sausage gravy, or as a sandwich with sausage, spinach, and egg.
| Characteristics | Values |
|---|---|
| Number of cheeses | 6-8 |
| Types of cheese | Hard, semi-hard, soft, blue, goat's, ewe's, cow's milk |
| Biscuit types | Baked crackers, water biscuits, oat biscuits, digestives, charcoal squares, crispbreads, all-butter neutrals |
| Biscuit texture | Thin, light, crispy |
| Biscuit ingredients | Butter, cayenne pepper, flour, water, fat, cheese, milk, cream of tartar, sugar, salt, baking powder, pepper, garlic, red pepper flakes, chilli flakes, cultured buttermilk, all-purpose flour, meatloaf mixture |
| Accompaniments | Quince paste, chutney, sliced tomato, grapes, wine, pulled pork, chilli, fried chicken, Brunswick stew, okra and butter bean stew, bacon collard greens, country green beans, barbecue recipes, breakfast sandwiches, sausage gravy, Texas chilli |
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What You'll Learn
- Choose the right biscuit: from digestives to charcoal squares, crispbreads, crackers, and more
- Pick the right cheese: almost any cheese you can shred will work, but some good options are pepper jack, Parmesan, Gruyere, Gouda, Emmenthaler, and Manchego
- Prepare the dough carefully: for a tender texture and flaky layers, handle the dough carefully and use the right ingredients
- Add some spice: if you like your biscuits spicy, add more red pepper flakes, cayenne, or smoked paprika
- Serve with complementary dishes: cheese biscuits go well with fried chicken, Brunswick stew, okra and butter bean stew, and more
Choose the right biscuit: from digestives to charcoal squares, crispbreads, crackers, and more
When it comes to choosing the right biscuit for cheese, there are many options to consider, from digestives to charcoal squares, crispbreads, crackers, and more. The primary function of a cheese biscuit is to act as a delivery vehicle for cheese, so it's important to choose an option that complements the flavour of the cheese without overwhelming it.
Digestives are a popular choice for those who like a sweet biscuit with their cheese. The sweetness of the digestive pairs well with creamy goats' cheeses, as the piquancy of the cheese complements the biscuit's sweetness. McVities, Hovis, and Doves Farm are well-known brands that offer classic digestive biscuits.
Charcoal squares are another unique option for cheese lovers. The tradition of adding charcoal to foodstuffs dates back to the 19th century when it was used as a digestion aid. The Fine Cheese Co is widely regarded as producing some of the best charcoal squares available.
For those seeking a more neutral biscuit to let their cheese shine, crispbreads and crackers are excellent choices. Connoisseur's crackers, for example, are made with just flour and water, resulting in a relatively neutral flavour that pairs well with any cheese. Carr's and Jacob's are popular brands for these classic crackers.
Sourdough biscuits and crackers are also gaining popularity as the perfect base for enjoying cheese. The fermentation process used in making sourdough results in a similar texture and flavour profile to cheese, creating a complementary pairing. Peter's Yard Original Sourdough Crackers are a well-known option that offers a good crunch without overpowering the cheese.
Water biscuits and cream crackers are classic options that provide a neutral base for any cheese. Water biscuits are known for their paper-thin form and brittle crunch, while cream crackers offer a bit more flavour while still pairing well with a variety of cheeses. Jacob's cream crackers have been a beloved choice since the late 1800s.
In conclusion, when choosing the right biscuit for cheese, consider the flavour and texture of both the biscuit and the cheese. Whether it's a sweet digestive, a neutral cracker, or a unique charcoal square, the goal is to enhance the flavour of the cheese without overwhelming it.
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Pick the right cheese: almost any cheese you can shred will work, but some good options are pepper jack, Parmesan, Gruyere, Gouda, Emmenthaler, and Manchego
When serving biscuits with cheese, it's important to pick the right cheese. Almost any cheese that can be shredded will work, but some good options are pepper jack, Parmesan, Gruyere, Gouda, Emmenthaler, and Manchego.
Pepper Jack is a semi-soft cheese with a smooth texture and a slightly tangy taste. It is made from cow's milk and has a pale yellow colour. The addition of peppers and spices gives it a distinctive flavour and a touch of spiciness. The level of spiciness can vary depending on the brand and recipe, but it generally adds a bold flavour to any dish.
Parmesan, or Parmigiano Reggiano, is an Italian hard, granular cheese produced from cow's milk and aged for at least 12 months. It has a strong, distinctive flavour and is widely imitated around the world.
Gruyere is a popular Swiss cheese with a distinctive but not overpowering taste, making it a good melting cheese for dishes like quiche and French onion soup. It is also often grated and used in salads and pastas.
Gouda is a creamy, yellow cow's milk cheese that originates from the Netherlands. It is one of the most popular and produced cheeses worldwide. Gouda has a diverse flavour profile, ranging from mild and creamy to harsh and acidic, and can develop a caramel sweetness as it ages.
Emmenthaler, or Emmental, is a medium-hard, savoury but mild-tasting Swiss cheese with a distinctive appearance due to the formation of "eyes" or holes during the ageing process. It is often consumed cold in chunks or slices and is used in dishes like gratins and fondue.
Manchego is a Spanish sheep's milk cheese from the La Mancha region. It has a firm and compact consistency, a buttery texture, and a well-developed but not too strong flavour. It is aged between 60 days and 2 years, with the specific time affecting its flavour. For example, a Manchego aged for 3-6 months will have a caramel and nutty flavour, while one aged for 1-2 years will have a sharper, deeper pepperiness.
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Prepare the dough carefully: for a tender texture and flaky layers, handle the dough carefully and use the right ingredients
When preparing the dough for cheese biscuits, there are several important steps to follow to achieve a tender texture and flaky layers. Firstly, it is crucial to use the right ingredients. For the flaky texture and buttery flavour, dry butter is highly recommended. It produces the right amount of steam during baking without overhydrating the dough. If dry butter is unavailable, you can use chilled regular unsalted butter or make a homemade dry butter substitute by mixing standard unsalted butter with a small amount of flour. This helps to stabilise the butter for lamination.
Secondly, the dough must be handled carefully. The butter should be placed between two sheets of parchment paper and flattened into a rectangular block using a rolling pin. The thickness should be around 1/4 to 1/2 inch, and the size should match the dimensions of the detrempe (the base dough) after rolling. The butter block should then be chilled in the refrigerator until firm but still pliable, which typically takes around 15-20 minutes.
The detrempe, made from flour, water, salt, and a small amount of fat (usually butter or oil), serves as the foundation for the laminated dough. It is essential to mix and rest the detrempe to develop gluten while ensuring it is not overworked, as this will result in a tough dough instead of a tender one. After the detrempe and butter (beurrage) are combined with care and precision, the dough undergoes several "turns" (folds and roll-outs), typically three to six, to create the desired number of layers. Each fold increases the number of layers and enhances the flakiness of the dough.
Finally, the dough is rested again after the final turn to allow the layers to set before shaping and baking. This resting period is crucial for achieving the desired flaky texture. When baked, the water in the butter and dough turns to steam, getting trapped between the layers and causing them to puff up, resulting in the signature flaky texture of laminated dough. By following these steps and handling the dough carefully, you will create cheese biscuits with a tender texture and flaky layers.
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Add some spice: if you like your biscuits spicy, add more red pepper flakes, cayenne, or smoked paprika
If you like your biscuits spicy, adding red pepper flakes, cayenne, or smoked paprika is a great way to add some heat. You can also use these spices to substitute for one another if you don't have one on hand. For example, you can use cayenne pepper if you're out of red pepper flakes and want something with intense heat and a finely ground texture.
When substituting, keep in mind that the spices have different heat levels and flavours. Cayenne is more potent and slightly sweeter than red pepper flakes, so start with a smaller amount and adjust to taste. A quarter teaspoon of cayenne for every half teaspoon of red pepper flakes is a safe bet. If you want to substitute cayenne with paprika, use double the amount of paprika as it is milder and has a smoky or sweet flavour. You can also try crushed red pepper, which has an almost identical flavour to red pepper flakes but with a coarser texture.
If you're making red pepper biscuits, you can combine biscuit mix, red pepper, and garlic powder in a large bowl. Stir in milk and cheese until a soft dough forms. Drop the dough by quarter cupfuls onto a greased cookie sheet. Brush the biscuits with a mixture of butter and garlic powder, and bake for 10 to 12 minutes or until golden brown. For an extra spicy kick, you can follow the advice of a reviewer and increase the red pepper to a heaping teaspoon.
For cayenne biscuits, you can simply add more cayenne pepper to your biscuit dough. If your family likes their biscuits spicy, you can even double the amount of cayenne pepper in the recipe.
So, whether you're adding red pepper flakes, cayenne, or smoked paprika to your cheese biscuits, don't be afraid to experiment and adjust the quantities to suit your taste preferences.
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Serve with complementary dishes: cheese biscuits go well with fried chicken, Brunswick stew, okra and butter bean stew, and more
Cheese biscuits are a great complement to many dishes. Fried chicken on hot buttered biscuits is a classic combination. The chicken can be served on top of the biscuits, or the two can be eaten separately.
Another dish that goes well with cheese biscuits is Brunswick stew. This is a tomato-based stew that is common in the Southern United States. It typically contains corn, beans, potatoes, and small game meat like squirrel or possum. It is said to have originated after the Civil War, created by freed slaves.
Okra and butter bean stew is another Southern staple that pairs well with cheese biscuits. This stew is flavourful, filling, and nutritious, and can be made with tomatoes, okra, tomato sauce, soy sauce, and hot sauce. It can also be customised by adding various vegetables or playing with the spice profile.
Cheese biscuits can also be served with other complementary dishes, such as fried chicken and gravy, or a slice of fruit cake or a chutney on the side.
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Frequently asked questions
Baked crackers, water biscuits, and oat biscuits are all good options to serve with cheese. If you're feeling fancy, try Miller's Elements, made with just flour and water. For a blue cheese, a buttery oat biscuit like Stockan's oatcakes can equal the richness of the biscuit.
Almost any cheese you can shred will work! Some good options are pepper jack, high-quality Parmesan, Gruyere, Gouda, Emmenthaler, and Manchego.
You can serve cheese and biscuits with grapes, celery, pickled walnuts, cornichons, chutney, or sliced ham salad.
Here's a simple recipe: whisk flour, baking powder, sugar, salt, and cream of tartar. Cut in butter until the mixture resembles coarse crumbs. Stir in cheese, garlic, and pepper flakes. Add milk and stir until moistened. Drop dough by heaping 1/4 cupfuls 2 inches apart onto a greased baking sheet. Bake for 18-20 minutes or until golden brown.
Whip the butter for longer than you think you should for a lighter biscuit. Roll out the dough as thinly as possible to keep the biscuits light and crispy. If you like spicy food, add more red pepper flakes or experiment with cayenne or smoked paprika.
