Feb 10, 2010

Cheese & Onion Biscuit Bread

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!

Feb-2010-03



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.

Cheese & Onion Biscuit Bread



Combine 2 cups all-purpose flour with 1/2 a tsp salt, 1 tbsp baking powder and sieve it.

Cheese & Onion Biscuit Bread



Cut in the butter. I’m kinda lazy and just stirred it in with a fork. It worked.

Cheese & Onion Biscuit Bread



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.

Cheese & Onion Biscuit Bread



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.

Cheese & Onion Biscuit Bread



Mix it all up.

Cheese & Onion Biscuit Bread



Grate 4 oz cheese. Opted for a really spicy, aged Gouda cheese, which is my favorite. Just grab whatever you like.

Cheese & Onion Biscuit Bread



Add the grated cheese to the flour and butter mix.

Cheese & Onion Biscuit Bread



Lightly beat an egg, combine it with the milk and pour it in. Mix it up with a fork.

Cheese & Onion Biscuit Bread



Sprinkle a little flour on a cutting board (or your counter top) and transfer the dough. It’ll be quite crumbly at this point.

Cheese & Onion Biscuit Bread



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.

Cheese & Onion Biscuit Bread



Line a baking tray with baking paper and place the dough on top. Cut a deep X into the top of the dough.

Cheese & Onion Biscuit Bread


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).

Cheese & Onion Biscuit Bread



Kay’s Recipe Card

Click here for printable size.

Cheese & Onion Biscuit Bread
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
  1. Combine 2 cups all-purpose flour with 1/2 a tsp salt, 1 tbsp baking powder and sieve it. Cut in the butter. Add 1 tsp dried chili flakes, 1/2 a tsp dried thyme, 2 tsp dried onion flakes and 2 tsp dried parsley and mix it all up.

    Grate 4 oz cheese and add it to the flour 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.

    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.
copyright © kayotickitchen.com

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    30 Comments »

    1. 1

      Oh, this looks to die for! Your son is so precious. Wonderful photos!

      Julia M. on Feb 10, 2010 @ 10:28 am Reply
    2. 2

      I wish I had a piece right now! It looks delicious.

      Maria on Feb 10, 2010 @ 10:43 am Reply
    3. 3

      p.s your son is getting more handsome every time I see him :)

      Maria on Feb 10, 2010 @ 10:44 am Reply
    4. 4

      What a beautiful, delicious-looking bread.

      Your son is beautiful!

      Memoria on Feb 10, 2010 @ 11:03 am Reply
    5. 5

      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!

      Alison on Feb 10, 2010 @ 11:06 am Reply
    6. 6

      YUM. This recipe reminds me of my cheese & chive/herb scones. Must. Make. Some. To. Have. With. Soup! (as soon as it cools DOWN!)

      LizzieBee on Feb 10, 2010 @ 12:06 pm Reply
    7. 7

      This looks sooooooo good, it’s making me hungry!!!!

      Erin on Feb 10, 2010 @ 12:29 pm Reply
    8. 8

      That first photo belongs in a food magazine, it’s beautiful. So is your son!

      Lori on Feb 10, 2010 @ 12:59 pm Reply
    9. 9

      Looks yummy!
      My mum has a flour sifter like that, from 1969, so they haven’t really changed in 40 years. ;)

      Karohemd on Feb 10, 2010 @ 1:04 pm Reply
    10. 10

      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.

      Lana on Feb 10, 2010 @ 3:50 pm Reply
    11. 11

      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.

      Katie on Feb 10, 2010 @ 5:11 pm Reply
    12. 12

      OMG, delicious looking bread without yeast, rising or difficult ingredients! Looks like the type of bread that I might dare to give a try.

      Ilse on Feb 10, 2010 @ 5:52 pm Reply
    13. 13

      That photo of your son is gorgeous!

      The bread looks amazing! I think I’m going to have to make some of this soon!

      Karly on Feb 10, 2010 @ 6:42 pm Reply
    14. 14

      Sounds wonderful, thanks for the recipe and great pics.

      Brad on Feb 10, 2010 @ 6:59 pm Reply
    15. 15

      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!!

      Kath on Feb 10, 2010 @ 7:11 pm Reply
    16. 16

      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. :)

      Nicole on Feb 10, 2010 @ 7:29 pm Reply
    17. 17

      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.

      StellaP on Feb 11, 2010 @ 2:08 am Reply
    18. 18

      I believe I shall be making this soon, thank you for the recipe! Looks amazing!

      naomig on Feb 11, 2010 @ 6:54 am Reply
    19. 19

      i <3 your flour sifter. Now why doesn't the Ikea in my neighborhood have anything like this??? :(
      Damn.

      Raj @ the hungry cook on Feb 11, 2010 @ 7:40 am Reply
    20. 20

      @StellaP:

      It’s a soft cheese! But it is salty and the more aged the cheese, the more crumbly it gets.

      Kay on Feb 11, 2010 @ 7:57 am Reply
    21. 21

      Yum – can’t wait to make this!

      Stephanie on Feb 12, 2010 @ 3:33 pm Reply
    22. 22

      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!

      Rebecca on Feb 13, 2010 @ 10:45 pm Reply
    23. 23

      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 on Feb 17, 2010 @ 7:29 am Reply
    24. 24

      @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.

      Kay on Feb 17, 2010 @ 9:19 am Reply
    25. 25

      That was probably it then.

      Joy on Feb 18, 2010 @ 4:45 am Reply

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