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Quick & Crumbly Cheese Biscuits Recipe

Whip up these quick and crumbly cheese biscuits for your next summer gathering.

From "Made at Home: Breads"
July 2015

  • Pack these crumbly cheese biscuits alongside deli meats, pickles and relishes for your next summer picnic.
    Photo courtesy Mitchell Beazley
  • Transform simple ingredients into fresh loaves, rolls, buns and flatbreads with “Made at Home: Breads” by Dick and James Strawbridge.
    Cover courtesy Mitchell Beazley

Yield: Makes 8 loaves

From choosing the right ingredients to achieving the right texture, Made at Home: Breads (Mitchell Beazley, 2013), by Dick and James Strawbridge, is the perfect guide to making flavorful breads for every occasion. In this excerpt from chapter 5 “Quick Breads,” whip up these crumbly cheese biscuits for summer gatherings.

You can purchase this book from the Mother Earth Living store: Made at Home: Breads

Cheese biscuits have stood the test of time, and these savory versions occupy their own space in the baking world. They sit perfectly on a summer picnic rug next to slices of cold meat, pickles, and relishes. Our version uses crumbly cheese and walnuts, delicious with a spoonful of spiced apple butter.

Quick & Crumbly Cheese Biscuits Recipe


• 3 2/3 cups white bread flour, plus extra for dusting
• 6 tablespoons butter, softened, plus extra for greasing
• 1 cup milk
• 2 1/2 tablespoons sugar
• 1 teaspoon salt
• 2 1/2 tablespoons baking powder
• 2 eggs, beaten, plus extra for brushing
• 4 ounces cheddar cheese or other crumbly cheese
• 1/2 cup walnuts, whole or lightly broken into pieces
• 1/4 cup shredded cheddar or Parmesan cheese, grated (optional)


1. Place flour and butter in a large mixing bowl then rub butter into flour with fingertips until mixture resembles fine bread crumbs.

2. Stir in milk, sugar, salt, baking powder and beaten eggs, then use your hands to form a rough dough. Turn dough out onto a floured work surface and knead for 5 to 10 minutes, or until smooth. Sprinkle crumbly cheese and walnuts over the dough and work again for another few minutes until evenly distributed.

3. Shape dough into a circle, about 10 inches across. Transfer to a greased baking sheet and mark loaf into 8 triangles with a knife, being careful not to cut all the way through the dough. Brush top of dough with beaten egg and let rest in the refrigerator for 30 to 40 minutes.

4. Preheat oven to 400 degrees. Brush with a little more egg and sprinkle with shredded cheese, if using. Cook in oven for about 25 minutes, until golden. Let cool on a wire rack.

5. Any leftover biscuits can be wrapped in wax paper and stored in a bread box, toasty fresh, for 3 to 4 days. Refresh before eating by cooking in a preheated oven at 350 degrees for 4 to 5 minutes.

Find more recipes and advice for making homemade bread in 3 Quick & Savory Bread Recipes Without Yeast.

This excerpt is reprinted from Made at Home: Breads by Dick and James Strawbridge and published by Mitchell Beazley, an imprint of Octopus Publishing Group, 2013. Purchase this book from our store: Made at Home: Breads.

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