I had not had a cheese tea biscuits till I came to Canada. The first time I tried one, I did not like it much. I think it was because the one I tasted was a little bland. Then a friend invited me over to her place in Elmira and she baked fresh cheese tea biscuits in front of me and I was in awe. The smell was intoxicating and when I bit into one I was in heaven.
My biscuits are the type that you let rise. I use yeast in mine. This makes the biscuits soft and tender and the butter and butter milk I use make them crumbly. I think this is the perfect way to make cheese tea biscuits.
Combine 1 1/2 teaspoons of yeast, 1 tablespoon of sugar and 1/4 cup warm water (110 degrees F) in a measuring cup or small mixing bowl and let it sit for about 10 mins or till it doubles. The yeast needs to bloom and the sugar and warm water help it come back to life.
While the yeast is blooming, chop 3 green onions into thin slices. In a large mixing bowl, combine 2 cups of flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda, 1 teaspoon salt, 1 teaspoon paprika and 1/2 teaspoon ground black pepper. Add the chopped green onions to the bowl and mix everything well to evenly distribute the spices and onions. I find the spiciness from the green onions is a perfect match for the cheese. Most cheese tea biscuit recipes call for chives, but I prefer to use green onions.
Chop 1/2 cup of butter into small cubes and add it into the flour. Once the yeast has risen, add it into the flour along with the butter and using a pie cutter or fork, cut the butter and mix it into the flour along with the yeast.
The flour will be crumbly. At this point you can add 1/2 cup of buttermilk to the bowl and mix well to form a dough. Do not knead the flour so the cheese tea biscuits come out flaky.
Now you can add 2 cups of grated gouda cheese to the flour mix. I like the flavour of gouda, but you can add sharp cheddar, or any other cheese of choice. Using your hands mix the cheese well into the flour to evenly distribute the cheese without over kneading the dough.
Now it’s time to let the dough sit and leaven. Cover the bowl with a wet dish cloth and let it sit in a warm place. I usually put it in the oven turned to bread proof (100 degrees F).
Baking the cheese tea biscuits
Once the flour has risen, pull in on to a clean counter. Dust the surface with a small amount of flour and roll the dough into a 4 inch diameter log. Using a sharp knife, cut the log into 12 equal pieces. I like to bake the biscuits as they are. I find this gives them a more rustic look.
Line a 9×13 inch baking tray with parchment paper and place the tea biscuits on the sheet.
Preheat the oven to 400 degrees F and bake the cheese tea biscuits for about 20 mins. They will rise more as they bake and you will see the cheese brown. Remove them from the oven and let sit for 5 mins.
These can be enjoyed warm out of the oven. Slice them in half, put butter on them and have them with a fresh cup of coffee. That’s how I like them. But, I usually make these with my lentil soup (recipe coming soon) or with a bowl of my home made chili (recipe coming soon).
Cheese Tea BiscuitsCourse: Snack, SidesCuisine: CanadianDifficulty: Easy
These flaky, soft, cheesy biscuits are a perfect snack, breakfast or accompaniment to your next dinner. Enjoy them warm with butter or cold with a cup of tea or coffee.
1 1/2 teaspoons yeast
1 tablespoon sugar
1/4 cup warm water (110 degrees F)
3 cups all purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1 teaspoon paprika
1/2 teaspoon black pepper
3 green onions – sliced
1/2 cup butter
1 cup buttermilk
2 cups grated gouda cheese (or cheese of choice)
- In a bowl or measuring cup, add the yeast, sugar and warm water. Mix well and let it sit for about 10 mins to allow the yeast to bloom.
- In a large mixing bowl, combine the flour, baking powder, baking soda, green onions, salt, pepper, and paprika. Mix well to evenly distribute the spices.
- Once the yeast has bloomed, add it to the flour mix.
- Cut the butter into small cubes and put the cubes into the flour at the same time as the yeast.
- Using a pastry cutter or fork, cut in the butter and yeast. The flour will be crumbly.
- Add the buttermilk and mix well. Do not over knead the dough. You want it to be rough so the cheese biscuits are flaky.
- Add the cheese to the flour and using your hands mix it through the dough. This will take some effort to ensure that all of the cheese is evenly distributed without actually kneading the dough.
- Preheat the oven to 400 degrees F.
- Roll the dough on a clean surface and form a 4 inch diameter log. Cut the log into 12 equal pieces.
- Line a 9×13 inch baking tray with parchment paper and place the 12 biscuits on the tray.
- Bake for 15 mins or till you see the cheese brown.
- Let rest for 5 mins. Enjoy warm with butter.
- – This recipe is inspired by Anna Olson’s cheese tea biscuit recipe.
– Check out other side recipes here.