I am very fond of baked quick bread like cakes, cupcakes and muffins. I also love cookies. But unfortunately, my husband avoids it all like the plague except for the occasional bite with his chai. He mostly sticks to his Bhujia and Dalmut.
So, that got me thinking and I wanted to make something savoury so that my husband could enjoy it with his cup of milk tea. I recall in my childhood, my father used to bake these cheese straws for the tea-garden club evening high tea. He used to do the baking bit while mom used to take care of the other major stuff. So, that got me thinking and I decided to try out biscuits with cheese as the main ingredient.
I found this recipe from a site I am a great fan of mostly because it provides such detailed recipes with step-by-step pictures, but it only provides recipes for vegetarian food, unfortunately, so no meat or eggs.
I am so glad I tried out this recipe. It was absolutely wonderful! Way better than having muffins or cupcakes. It was on a different level altogether. The only downside is if you store these biscuits too soon before they completely cool down, they lose their crispness so you will need to pop it in the oven again for about 10 minutes to bring back the crispness.
Also, someone suggested to add a sugar cube to the container storing these biscuits but I didn’t try it yet.
The best part was that the biscuits finished quickly as hubby seemed to love it! 🙂
These cheese biscuits have a crisp texture on the outside and are soft on the inside like bread, unlike what Indian biscuits texture is – both hard on the inside and outside.
You may omit the Cumin seeds and Carom seeds if you don’t want to as they have only been added to cater to the Indian palate.
Here is the recipe below:
- 2 cups all purpose flour/maida
- 7 tbsp cold butter
- ½ tsp cayenne pepper or red chili powder
- ¼ tsp salt
- ½ tsp carom seeds/ajwain
- ½ tsp cumin seeds/jeera
- 1.5 tsp baking powder
- 2 scallions/spring onions finely chopped
- 1.5 cups grated cheese (You may add more if you wish)
- ½ cup buttermilk or milk
- sea salt or black salt for sprinkling
- Preheat the oven to 190-degree celsius.
- Sift the flour with baking powder and salt. Add all the spices and the spice powders and mix well.
- Chop the butter into cubes.
- Mix in the butter cubes with your fingertips with the flour till the mixture resembles breadcrumbs. You can use a pastry cutter or two knives also instead of using your fingers, but I find it easier to use my hands. If the butter starts to melt then keep the flour mixture in the fridge for sometime to harden it.
- Add the chopped scallions and the grated cheese and mix again.
- Add buttermilk or milk and bring the mixture together and form into a ball. Add some more milk if required.
- You don’t have to knead it but just bring it together by squeezing the mixture between your palms.
- Roll out the dough onto a floured surface into an 8×8-inch square.
- Using a round cookie cutter or any shaped cutter, cut out the dough.
- Place the cut shapes on a greased baking sheet and sprinkle the sea salt or black salt over it.
- Bake in the oven for 20-25 minutes or until golden brown.
- Whilst still hot, remove the cheese biscuits and keep to cool on a wire rack. If you keep the biscuits till they become cool in the tray, they become moist from the base due to heat evaporation.
- Once they are cooled, store the cheese biscuits in an air tight container.
- Warm the cheese biscuits for 3-4 minutes in the oven just before having them. Best had rightaway! 🙂