Love is in my Tummy

Plant-based flavor

By 18 Comments

Cheddar Cheese Biscuits

Cheese Crisps

The word ‘biscuits’ refer to two different end products in North America and Europe. In America, biscuits are more like a small bread or a scone, soft on the inside, crisp on the outside. They are served with gravy and fried chicken in the South.

Whereas in Europe, they are thin, crisp and dry. More like a cookie. India having once been a British colony, biscuits to us always mean the European kind.

 

Cheddar Grated

I found this recipe in a diet cookbook, but used full fat, extra sharp cheddar instead, and I regret nothing! This is one of the most delicious things I’ve ever eaten. I was a sucker for Cheeselings growing up and when I moved to the US, I translated that love to Cheez Its. I can eat an entire box in 2 sittings! No kidding!

 Note: I loosely packed this cup with cheese for the sake of the photograph, but be sure to pack it tightly for that extra cheesy goodness!

Cheese Crisps on baking tray

I loved the nuttiness that the sesame seeds brought to the biscuits but if you don’t like it, please feel-free to leave it out.

Cheese Crisp Crunchy

These biscuits are great in the evenings when you are looking for something to snack on with that cup of tea or coffee. There’s a slight heat from the red chilli powder that cuts into the cheesiness of the cheddar, so it isn’t too cheesy or over powering.

Cheese Crisps Main

This recipe is from the Taste of Home Comfort Food diet cookbook 2011. If you do not have reduced fat cheddar or skimmed milk, substitute with regular milk and cheddar.

Cheddar Cheese Biscuits

Created by on May 25, 2016

Cheese Crisps Main

  • Prep Time:15m
  • Cook Time:12m
  • Total Time:47m
  • Serves: 4
  • Yield: 100 small biscuits

Ingredients

  • 1 c all-purpose flour + 2 tbsp for kneading
  • 1 1/2 tsp. baking powder
  • 1/2 tsp. salt
  • 2 tsp. red chilli powder (substitute with paprika)
  • 3 tbsp. cold butter, chopped
  • 1/2 c (packed) grated cheddar cheese (reduced fat)
  • 1/3 c skimmed milk
  • 2 -4 tbsp sesame seeds (optional)

Instructions

  1. In a large bowl, combine the flour, baking powder, salt and red chilli powder.
  2. To it, add cold butter and grated cheese and with your finger tips, rub the flour against the butter until you get a grainy, sand-like flour mixture.
  3. Add a little milk at a time to the flour and form a dough.
  4. On a lightly floured surface, knead the dough till it forms a smooth ball.
  5. Divide the dough into two. Set one half aside.
  6. Preheat the oven to 425°F / 220°C. Line 2 large baking trays with parchment paper.
  7. Roll one half into a 1/4\" thick sheet. Use cookie cutters to cut into the dough. Or simply cut long strips using a knife.
  8. Lay the pieces on the tray and sprinkle with sesame seeds.
  9. Bake at 425°F / 220°C for 6 minutes. Let it cool in the oven for 10 minutes.
  10. Then transfer to a wire rack to cool completely.
  11. Store in an air-tight container for upto 2 weeks.

 

You might also like

Reader Interactions

Comments

  2. DILNAR says

    Hi Tina
    Just tried your recipe. It’s absolutely delish!! Was wondering if you can substitute all purpose flour for whole wheat. Have you tried it?

    Reply

    • Tina Dawson says

      I know right! I was so surprised to find them in there- apparently each biscuit only counts for 9 calories. But I don’t see how anyone can just eat one and stop! It’s a lost cause…

      Reply

    • Tina Dawson says

      Thanks Annemarie, I really thought the cheese could benefit a little from the nuttiness of the sesame and a slight heat from the chillies.

      Reply

    • Tina Dawson says

      I know, I get that a lot too Suchi! I loved these flavours… I figured that the cheesiness needed a little nuttiness and heat.

      Reply

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.