1 / 2
Pack these crumbly cheese biscuits alongside deli meats, pickles and relishes for your next summer picnic.
Photo courtesy Mitchell Beazley
2 / 2
Transform simple ingredients into fresh loaves, rolls, buns and flatbreads with “Made at Home: Breads” by Dick and James Strawbridge.
Cover courtesy Mitchell Beazley
Makes 8 loaves SERVINGS
Ingredients
- 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)
Directions
- Place flour and butter in a large mixing bowl then rub butter into flour with fingertips until mixture resembles fine bread crumbs.
- 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.
- 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.
- 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.
- 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.
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.
