I totally have no intention of baking this. Until I found a block of cheddar cheese in my fridge and it's expiring soon. So, I gotta get rid of it fast. I did a quick google and I found this recipe. I'm so so so so glad that I did it!
Before I bake this biscuit, I already started to imagine.... cheddar cheese, garlic, milk, butter. They are all perfect combination! This is probably one of the best cheddar cheese biscuit!
The texture is very similar to those buttermilk biscuit that we had in Texas Chicken. Soft, fluffy and flaky. They go great as a side for any meal!
(Source : Forty Something, with modification)
Yield : a dozen of biscuits, about 55 grams each
For the biscuits
- 250g All Purpose Flour (I used cake flour)
- 3 tbsp Baking Powder
- 1 tsp Salt (optional)
- 1/4 tsp Garlic Powder (I used 1 tsp finely minced garlic)
- 80g Cold Butter, cut into chunks
- 2 tbsp Corn Oil
- 150g Cheddar Cheese, grated
- 125ml Fresh Milk
- 3 tbsp Butter, melted
- 1 tsp Minced Garlic
- some parsley flakes
- I wanted lighter texture. So, I bravely used cake flour instead.
- Kraft cheddar cheese is salty. If you are using Kraft cheddar, I'd highly recommend you to omit the salt. The result of my cheddar cheese biscuit is at the salty side as I follow the recipe blindly. But if you are using better quality cheddar (preferably sharp cheddar), do add some salt in it.
- The recipe ask for 1/4 tsp garlic powder. I don't have it at home. I substitute it with finely minced garlic. And I like it!
- Using good butter for this recipe is really important. Cut the butter into chunks. Freeze it. Only take it out when you want to use it.
- Preheat oven 400 degree. Top and bottom heat, fan ON.
- In a large bowl, combine flour, baking powder, salt and garlic. Mix well.
- Add in butter chunks. Using two forks or a pastry cutter, cut and press the butter into flour until it is coarsely binded together.
- Set aside about 4 tbsp grated cheese for topping. Add the rest of the grated cheese into the flour mixture. Mix well.
- Add the 2 tbsp oil to the milk. And then, pour the mixture to the dough. Stir until the dough is moistened and no longer dry and powdery. It shouldn't be sticky. Just moist enough to hold together. Add more milk if dough is dry.
- Divide the dough into 8 equal portions (Should be about 55 grams), and drop it freely on the baking pan. Go ahead and make your biscuit smaller if you want. Slightly press it to shape them into the equal size and thickness if needed. There's no strict rules on how to shape the biscuit. I don't shape it.
- Bake the biscuit for 15 mins (if your biscuits are small) or 17 mins (if your biscuit is large, like mine, 55 grams)
- While biscuits are baking, melt 3 tbsp butter in a small bowl, add in minced garlic to let the butter infused with garlic fragrant.
- Once the biscuits come out of the oven, use a brush to spread the garlic butter the top of all the biscuits. Use up all the butter. Sprinkle with parsley flakes. Serve warm.
On its own, room temperature butter won't create the light, airy texture you want from biscuits. So, cold butter is important. The trick of making this biscuit is not to overwork the dough. Just everything together and you are done. No more working on the dough.
Sprinkle some parsley flakes at the end of the process. You could use scallion as substitute.
Look at this. It's indeed yumms! But due to the poor light situation in my kitchen, I failed to capture it's perfect look.
These tender biscuits are best eaten right from the oven. And like me, I can't wait.
This is the first time I made these, and I think I'm hooked! I will definitely buy better cheddar for my cheddar cheese biscuits next time.
This is a very tasty and easy bread to make. It makes great as breakfast, part of lunch and dinner as a side.
hi,,may i know what is best brand butter to used,ReplyDelete
can i used margarine,hope to hear from u,,
thanks so much...ping zi--sg
Hi Ping Zi, no no no... Pls don't use margarine. Pls use only butter. There's no best butter in the store. Different people has individual taste-bud. Different butter gives different taste and texture. Normally, I use President, or Lurpak, or sometimes SCS. Or when I'm feelin' good, I may buy Echire or Elle & Vire too :)Delete
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hi,,may i know was that japanese butter shown in the picture,,hehe,,,i am jus curious to know.,,thanks----jisha--sgReplyDelete
Hi Jisha, that's Snow Brand butter from Japan :)Delete
hi .. i dont know if im reading it wrongly. but from the looks of the pictures it looks like you bake the garlic butter with the biscuit?ReplyDelete
Nope. I didn't bake the garlic butter with the biscuit. The butter is only spreaded on top AFTER the baking is done :)Delete
Annie, these biscuits look delicious! I think I can chomp on a few at a time :)ReplyDelete
Phong Hong, what are you waiting for? Bake lah! :)Delete
Hi Annie! I love cheese! nom nom nom...Just wonder how many days can tis cheddar biscuits be kept?ReplyDelete
Hi Anonymous, I'd say, if you are keeping them well in air-tight container, and stay away from hot and sunny area, it should keep well for 2 days or so? Don't forget to re-heat it abit in the oven. For me, if I make this, the biscuit will never last for more than a day. Hahaha... Because all will get swept away really fast! :)Delete
Hi Francesca, Thank you for visiting my blog and I hope you enjoy reading it. And yes, I will look into your blog too, as I will be travelling to Italy next year. So, I'd wanna do some reading about Italian food before I go. So that I could hunt for some nice Italian cuisine when I was there :)ReplyDelete