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Cheese & Onion Biscuit Bread
I’ll often crave crispy warm bread. Know that feeling? Sometimes I think I’m a carb junkie, other times I know for sure. Bread is just so full of flavor and versatile—especially when you toss little knobs of butter on top until they melt all over the warm and crispy bread. Yum.
Unfortunately I don’t always have time to make bread dough, let it rise (twice) and then bake it. So I invented this baby. It takes you 45 minutes from start to end, tops. I promise you, it’ll satisfy each and every one of your cravings and then some.
It’s more of a mix between bread and biscuit but, oh boy, it’s so tasty and fluffy, you’ll love it! Chances are you won’t even have to leave your house and can whip up this beauty using ingredients you already have in your pantry. Wouldn’t that be nice?
Ingredients:
2 cups flour
2 oz butter
1/2 tsp salt
1 tbsp baking powder
4 oz aged cheese
2 tsp dried parsley
1/2 tsp dried thyme
2 tsp dried (red) onion flakes
1 tsp chili flakes
1/2 cup milk + 2 tbsp
1 egg
Directions:
I’d just spent 1 1/2 hours on a fricken cold playground and felt I deserved a soul satisfying treat! Kid had an absolute blast. I was mainly cold, therefore I earned it. Sounds plausible? It worked for me!
My new gadget. I love gadgets. Picked up a dirt-cheap flour sifter at IKEA and really like it so far. It looks so 2004—the kind of 2004 I imagined 2004 to be back when it was still 1985, you know? Alas, my car is still not flying and I just don’t look good in a tight, sparkly silver space outfit.
Combine 2 cups all-purpose flour with 1/2 a tsp salt, 1 tbsp baking powder and sieve it.
Cut in the butter. I’m kinda lazy and just stirred it in with a fork. It worked.
Add 1 tsp dried chili flakes for a little extra kick (this won’t make it hot, it will just add some zing), 1/2 a tsp dried thyme and 2 tsp dried parsley.
My latest addiction: dried red onions. They’re soft, crunchy, sweet and mildly spicy. I use them in salad dressings, spice rubs, and now in biscuits. Love ‘em. Add 2 tsp of it. Or more. You can always add more onion.
Mix it all up.
Grate 4 oz cheese. Opted for a really spicy, aged Gouda cheese, which is my favorite. Just grab whatever you like.
Add the grated cheese to the flour and butter mix.
Lightly beat an egg, combine it with the milk and pour it in. Mix it up with a fork.
Sprinkle a little flour on a cutting board (or your counter top) and transfer the dough. It’ll be quite crumbly at this point.
Start kneading until you have a supple dough. Shape it into a round shape. Or a Mickey Mouse, if you happen to feel particularly creative.
Line a baking tray with baking paper and place the dough on top. Cut a deep X into the top of the dough.
Bake in a preheated oven at 400F (200C) for 30 minutes.
I can’t help it, I just really like bread. Topped with little dollops of butter that melt all over it. Give me a big bowl of homemade potato soup as well, and I’m all yours. Figuratively speaking, of course (unless you’re George Clooney).
Kay’s Recipe Card
Click here for printable size.
| Cheese & Onion Biscuit Bread | |
| Ingredients |
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| Directions |
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| copyright © kayotickitchen.com | |
Oh, this looks to die for! Your son is so precious. Wonderful photos!
I wish I had a piece right now! It looks delicious.
p.s your son is getting more handsome every time I see him :)
What a beautiful, delicious-looking bread.
Your son is beautiful!
That’s my kind of bread: no yeast! You could probably make it into drop biscuits, as well if you’re in a rush and want a shorter baking time. I suspect this is going to be on our dinner table very soon!
YUM. This recipe reminds me of my cheese & chive/herb scones. Must. Make. Some. To. Have. With. Soup! (as soon as it cools DOWN!)
This looks sooooooo good, it’s making me hungry!!!!
That first photo belongs in a food magazine, it’s beautiful. So is your son!
Looks yummy!
My mum has a flour sifter like that, from 1969, so they haven’t really changed in 40 years. ;)
I have one of those triple-sifters! It was my grandmother’s. Absolutely love the idea of this bread. Quick, easy and flavorful. My kind of recipe. This one will be on our table quite soon.
My mom has one of those sifters! I don’t, however, because I am not a Flour Sifter; I just can’t get into it. Mmmm, you made me so hungry for warm bread! Sounds like just the thing to make when we get attacked by a blizzard later today.
OMG, delicious looking bread without yeast, rising or difficult ingredients! Looks like the type of bread that I might dare to give a try.
That photo of your son is gorgeous!
The bread looks amazing! I think I’m going to have to make some of this soon!
Sounds wonderful, thanks for the recipe and great pics.
Will try this bread with the veggie soup I will be making this weekend.
I have never seen red onion flakes around here.
Your son sure is a cutie!!
I just made this right after I saw your post. OMG – it’s so good. I didn’t have the onion, so I used about 5 cloves of garlic, cracked pepper instead of red pepper and I used just some regular shredded cheddar. It turned out perfect! I will definitely be making this again. Thank you!
P.S. I’m a carb junkie too – I could live on bread and butter alone. :)
This bread seems delicious and I will make it next weekend. But please tell me this aged gouda that you so often use in your recipes is a soft cheese or is it something salty and hard like pecorino? What other cheese can I use instead of aged gouda?
Thank you.
I believe I shall be making this soon, thank you for the recipe! Looks amazing!
i <3 your flour sifter. Now why doesn't the Ikea in my neighborhood have anything like this??? :(
Damn.
@StellaP:
It’s a soft cheese! But it is salty and the more aged the cheese, the more crumbly it gets.
Yum – can’t wait to make this!
Kay, you’re not alone with your carb addiction; nothing is better than fresh bread and butter. I could live off that! :)
The pictures are nearly edible! I always get hungry when I check out your blog. I hope you’ve got some fun plans for Valentine’s Day tomorrow!
The dried red onions… I’ve never seen those here. I’m not particularly fond of that type of onion, as it’s always served raw (in salad, on a burger). Does it taste the same baked into the bread? Does it taste better cooked? I know that so strange to ask, lol…
Have a great weekend!
I made this tonight to go with pork tenderloin and sauteed cabbage. sadly it didn’t quite turn out. I baked it for over an hour and just couldn’t get the middle to bake. The outside that did bake was nice, like a spicy cheesy baking powder biscuit. I don’t know if it matters, but I used low moisture mozzarella and parmesan.
@Joy:
That’s one of the reasons I don’t use mozzarella inside of bread. The one time I did try it, my bread was really doughy in the center and just wouldn’t cook properly.
I think Mozzarella really doesn’t work when you bake it inside of bread. Even the low moisture version still contains too much moisture.
That was probably it then.