Cheese Biscuit recipe. Just like Grandma used to make.

Cheese Biscuit recipe with cayenne & poppy seeds.Vintage Cheese Biscuit recipe with cayenne

The recipe for these “Cheese biscuits”come to me via my husbands mother. We were very fortunate to inherit a bag full of old, loose, handwritten recipes as well as a long list of my mother-in-laws own family recipes.

A lot of the recipes have very basic instructions and I assume this is because they were so familiar to the maker that they never really required any complicated notes. For generations recipes were handed down this way, by cooking in the kitchen together and passing on all the secrets and tips through the process of cooking together, rather than through the written word.

I have quite a few recipes that I learned this way and maybe you do too.

But back to the cheese biscuit recipe. They came with a note to mix together, roll flat and bake in the oven. Through trial and error I have elaborated on those instructions and I have also added in my own extra ingredient, poppy seeds.

These biscuits are surprisingly very tasty and with the addition of cayenne pepper are probably more to the preference of adults, although my children did enjoy eating them too.

I have tested this recipe out on some friends with great success.

The mix creates a cheesy, fully flavoured biscuit with a little crunch and more lightness than you would expect. Serve them with a good cheese and a slice of crunchy pear, or cut them into small squares to add to a cheese plate.Cheese Biscuit recipe

Or just eat simply on their own, they are a little addictive.

I hope you will like it too.

Cheese Biscuits
 
Prep time
Cook time
Total time
 
Author:
Serves: 12-14
Ingredients
  • 1 cup of S.R. Flour
  • 5 tablespoons of grated cheese
  • 1 tablespoon of butter, melted.
  • ½ teaspoon of salt
  • 1 tablespoons of poppy seeds
  • 1 tablespoon of sesame seeds
  • a large pinch of cayenne pepper
  • 4-6 tablespoons of cold water
Instructions
  1. Preheat your oven to 200 degrees celsius.
  2. Add all the SR flour, cayenne, poppy seeds,salt and cheese to a mixing bowl and stir to mix.
  3. Pour in the melted butter and slowly add in the cold water until the mixture starts to come together. Use a butter knife to pull it together as you slowly add the water.
  4. When the mixture has come together, roll it into little balls.
  5. Get a baking tray and cover it with baking paper.
  6. Add the cheese balls to the tray and squish them flat.
  7. Use a rolling pin to roll them flatter still.
  8. Put them in the oven and bake for 15-20 minutes but keep an eye on it as you want them to cook through, but not burn. They should be nicely brown and crisp.
  9. Enjoy on their own or as part of a cheese platter.
Notes
Use as much cayenne pepper as your heart desires, but start out with just a little bit as you do not want the flavour to overwhelm.

I plan to experiment with cutting these biscuits into flat squares too.

Cheese Biscuit recipeI enjoyed using the “cayenne pepper” which is not really an ingredient that I use much in my kitchen. You can add as little or as much as you like. I get more lavish with the cayenne each time I make them but I do keep in mind that my kids will probably complain if there is too much of it.Cheese Biscuit recipe

I really love discovering traditional recipes that have truly withstood the test of time. Do you have a favourite recipe handed down through the generations in your family? I’d love to hear about it.

Happy Cooking.

Dani xx


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I think I am finally ready to admit that Christmas is on the way. For me that means I first had to deal three birthday parties for my children, in four weeks. Now that is over, I am finally feeling a little excited about the festive season.

To that end, I just had to share with you the beautiful Christmas range from another affiliate, Williams Sonoma. You can order online and if you spend over $99, shipping is free.

Do you have your Christmas plans sorted yet? I am looking forward to decorating our new house and enjoying our nightly hot chocolate bar tradition.

More on that soon.

Dani

 

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