Flaky Cheese Tea Biscuits

I had not had flaky 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.

Ingredients for Flaky Cheese Tea Biscuits

My biscuits are the type that you let rise. I use yeast in mine, which makes the biscuits soft and tender. Also, the butter and buttermilk I use make them crumbly. I think this is the perfect way to make cheese tea biscuits.

Ingredients List for Cheese Tea Biscuits

• 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)

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Making the Dough for Flaky Cheese Tea Biscuits

Let’s get the biscuits going.

• Combine 1 and a 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.
• Allow it to bloom 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.
• Then add the chopped green onions to the bowl and mix everything well to evenly distribute the spices and onions.

Adding the Butter and Buttermilk

• Chop 1/2 cup of butter into small cubes and add it to the flour.
• Once the yeast has risen, add it to 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.

• At this point, you can add 2 cups of grated gouda cheese (or any sharp cheese of choice) to the flour mix. I like the flavour of gouda, but you can add sharp cheddar or any other cheese of your choice.
• Once you add the cheese, using your hands gently mix the cheese into the flour to evenly distribute the cheese without over kneading the dough.

• It’s time to let the dough sit and leaven.
• Cover the bowl with a wet dishcloth 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

Time to get the tea biscuits baked.

• Preheat the oven to 400 degrees F.
• Once the flour has risen, pull it onto a clean counter and dust the surface with a small amount of flour.
• Gently 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 x 13 inch baking tray with parchment paper and place the tea biscuits on the sheet.

• 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 them sit for 5 mins on the baking tray.
• Once cooled, allow them to cool down further on a cookie rack.
• Enjoy them warm with a dollop of butter.

Serving Suggestions:

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 or my chai. That’s how I like them.
• I usually make these with my mushroom soup or my butternut squash soup.
• Serve them with a bowl of my homemade chili.

Tried and Liked the Recipe?

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