Easy Biscuits with Shredded Cheese

Small biscuits topped with poppyseed and caraway arranged on a brown plate.

Easy Biscuits with Shredded Cheese

Our favorite recipe for buttery homemade biscuits made with shredded cheese. These tasty biscuits are a huge success for my entire family; they call them small pieces of cheesy goodness! Perfect as a savory treat on New Year's Eve, for family gatherings, or to munch on in front of the TV.

Course Appetizer

Cuisine Czech

Keyword Cheese recipes

Prep Time 15

Cook Time 16

Resting time 2

Total Time 2 31

Servings biscuits

Calories 35kcal

Author Petra Kupská

Ingredients

Shortcrust pastry

1 and ½ cups all-purpose flour (195 g)
1 stick unsalted butter (110 g) cold out of the fridge
3 Tablespoons whole milk
1 teaspoon baking powder
4 ounces semi-hard cheese (110 g) shredded

Topping

1 egg small, for egg wash
1 Tablespoon poppy seeds
1 Tablespoon caraway seeds
1 teaspoon coarse salt

Instructions

Finely grate the cheese on a hand grater box (small holes). Mix the dry ingredients: flour, baking powder, and salt. Put the flour mixture in a large bowl. Add the shredded cheese and butter chopped into smaller pieces. Pour in the milk and work everything into a soft dough. Use either your hands or a pastry blender.
Divide the dough in half and set both halves in the fridge for two hours or in the freezer for 30 minutes. Roll out the rested dough into a shape as close to a rectangle as possible, approximately ⅛ inch (0.3-0.4 mm) thick. Cut the dough into the desired shapes using a knife or a cookie cutter. Leave the other half of the remaining dough in the fridge for now.
Transfer the cut-out shapes to a cookie sheet lined with parchment paper. In a medium bowl, whisk an egg and brush the tops of the biscuits with it. Then sprinkle with poppy seeds, caraway seeds, and coarse salt (be careful with the salt, just a few grains will do).
Preheat the oven to 338°F/170°C (upper and lower heat). Place the baking tray on a wire rack in the middle of the hot oven and bake for 16 minutes until golden brown.

Notes

Makes about 50-60 biscuits, depending on their size.
If you didn't let the dough set in the fridge, the dough would tear and stick to the rolling pin as you rolled it out. Let the dough harden just enough to work with. The properly chilled dough does not need floured surface when rolled out.
Roll out the dough between two sheets of baking paper. It will be easier to handle!
EXPERT'S TIP: To make sure the parchment paper sticks well to the baking sheet, grease the sheet with a few strokes of butter, lard, or other solid fat. The paper will stick to the bottom and not curl or slide anymore.
STORAGE: Store the baked biscuits in an airtight container. Keep them cool and dry. They will last for 2-3 weeks if stored well.

Nutrition