Irresistible Cheese Biscuits
The cheese biscuits are maybe the most popular savory pastry. Above all, no one can resist the cheese biscuits, especially if it’s fluffy, crumbly and contains an extra portion of cheese. There’s probably no one who doesn’t like scones. They’re quick and easy to prepare, and even beginners can confidently try their hand at them, because nothing can go wrong. The secret lies in the ingredients and the rising. Knead the ingredients well and let them rise in a warm place until they double in size. Bake the biscuits in a hot oven.
Tips for the preparation of cheese biscuits
The cheese biscuits recipe below is quick and easy, but there are a few important points to remember. The most important thing is that the scones are made with high-quality ingredients. As a result, many people sift the flour at the start of the dough preparation process to remove any parts that may have stuck together. Many people make their scones with two kinds of flour. Half of the plain flour in the recipe can replaced with bread flour to make the final result lighter in texture.
The significance of fat
Good cheese biscuits dough, on the other hand, is unthinkable without a sufficient amount of fat. If you replace the butter in the recipe with margarine, the amount of fat in the dough will be reduced, and the dough will be waterier overall. As a result, the batter of the baked patty may appear raw. You can leave out the egg in the dough if you don’t want the scone dough to be too dense. Because the egg thickens the scone dough.
Knead the dough a little more!
Many people have issues with the dough not being thoroughly kneaded. As a result, the dough will not rise evenly during baking, but will rise slightly more and slightly less. The biscuits “fall” as a result. That is why, even if the dough appears to be coming together, it is worth kneading it for another 2-3 minutes to ensure that the yeast is distributed evenly throughout the dough.
Cheese biscuits without yeast
Instead of the yeast, you can add a packet of baking powder to the dough if you don’t have much time or don’t want to use yeast. As a result, the kneaded dough can be cut right away; there is no need to rest it for 30 minutes before cutting.
The cheese is what makes the biscuits so delicious!
Experiment with different cheeses; almost all harder varieties are suitable for baking cheese biscuits. Our family’s favorite cheese is probably gouda, but I always make the dough and top of biscuits crazy with a little parmesan on top; it tastes delicious!
If you don’t want to portion the cheese on the scones individually and want to speed up the process, brush the rolled out dough with egg and sprinkle it with grated cheese. After that, cut out circles or other shapes from the dough.
Ingredients:
- 500 g of plain flour
- 1 tsp sugar
- 2 teaspoons of salt
- 7 g of dried yeast
- 2 egg yolks
- 250 g of butter
- 4 tablespoons of sour cream
- 200 g grated cheese
- egg for brushing
Steps:
- Combine the flour with the sugar, salt and yeast.
- Add the egg yolk, butter and sour cream. Knead into an elastic and homogeneous dough. Sprinkle with a little flour, cover and let rise for 30 minutes.
- Roll out the dough to half a centimeter thin. Sprinkle with half of the grated cheese and fold the dough from 4 directions. Let rest for 15 minutes.
- Roll the dough out to 1,5 centimeter thin, cut out circles with a cookie cutter or smaller glass. Let the biscuits rest for 1 hour.
- Brush with beaten egg, top with remaining grated cheese.
- Bake at 375°F (190°C) for 20 minutes. Cool on a wire rack and enjoy the cheese biscuits!
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