Easy Biscuits with Shredded Cheese
Our favorite buttery homemade biscuits, made with shredded cheese, are a family favorite. Dubbed "small pieces of cheesy goodness," they're perfect for New Year's Eve, gatherings with friends, or TV snacking.
Servings 60 biscuits
Calories 35kcal
Ingredients
Shortcrust pastry
- 4 ounces semi-hard cheese shredded
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- 1 stick unsalted butter cold out of the fridge
- 3 Tablespoons whole milk cold
- ¼ teaspoon salt
Topping
- 1 small egg for egg wash
- 1 Tablespoon poppy seeds
- 1 Tablespoon caraway seeds
- 1 teaspoon coarse salt
Instructions
- Finely shred 4 ounces semi-hard cheese using the small holes on a box grater. In a large bowl, mix the dry ingredients: 1 ½ cups all-purpose flour with 1 teaspoon baking powder, and ¼ teaspoon salt. Add the shredded cheese and 1 stick unsalted butter, cut into small pieces. Pour in 3 Tablespoons whole milk and mix everything into a soft dough using your hands or a pastry blender.
- Divide the dough in half and chill both halves in the fridge for two hours or in the freezer for 30 minutes. Roll out one half into a rectangle, approximately ⅛ inch (0.3-0.4 mm) thick. Cut the dough into desired shapes using a knife or cookie cutter. Keep the remaining half of the dough in the fridge until ready to use.
- Transfer the cut-out shapes to a cookie sheet lined with parchment paper. In a medium bowl, whisk 1 small egg and brush the tops of the biscuits with it. Sprinkle with poppy seeds, caraway seeds, and a few grains of coarse salt.
- Preheat the oven to 340 °F (upper and lower heat). Place the cookie sheet on a wire rack in the middle of the preheated oven and bake for 16 minutes, or until the biscuits are golden brown.
Notes
- The basic recipe makes about 50-60 biscuits, depending on their size.
- Be mindful of the amount of salt you add to the dough. Adjust the salt based on the type and saltiness of the cheese you use.
- 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 ensure the parchment paper sticks well to the baking sheet, lightly grease the sheet with a few strokes of butter, lard, or another solid fat. This will help the paper adhere to the bottom, preventing it from curling or sliding.
- 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
Calories: 35kcal | Carbohydrates: 3g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 9mg | Sodium: 59mg | Potassium: 10mg | Fiber: 1g | Sugar: 1g | Vitamin A: 67IU | Vitamin C: 1mg | Calcium: 23mg | Iron: 1mg