This recipe is taken from the 1985 Milk Calendar. This is the Puffy Cheese Biscuits recipe.
- Prep: 15 min
- Cooking: 55 min - 1 h 5
- 1 cup (250 mL) Milk
- 1/3 cup (80 mL) cold butter cut into bits
- 1/2 tsp (2 mL) salt
- 1 tsp (5 mL) dry mustard
- 1/4 tsp (1 mL) black pepper
- of cayenne pepper
- 1 cup (250 mL) all-purpose flour
- 4 eggs
- 1 tbsp (15 mL) Milk
- 1 cup (250 mL) Canadian Swiss or Cheddar cheese shredded
- 3 tbsp (45 mL) grated Canadian Parmesan cheese
- 2 tbsp (30 mL) sesame seeds
Combine milk, butter, salt, mustard, pepper and cayenne in a medium-sized saucepan; bring to a boil. Remove from heat; beat in flour all at once and stir until mixture forms a ball of dough. Return to medium heat; cook a few minutes longer scraping mixture along the bottom of pot to dry dough slightly.
Transfer dough to a bowl; cool 5 min. Beat in three eggs, one at a time. Mixture will be slippery. Beat the fourth egg lightly and reserve 2 tbsp (30 mL) egg with 1 tbsp (15 mL) milk. Beat remaining egg into dough. Add both cheeses; combine well.
Butter a cookie sheet; dust lightly with flour; trace out an 8-inch (20 cm) circle. Spoon batter in mounds around the outside edge of circle; mounds should barely touch each other. Brush tops with egg-milk mixture; sprinkle with sesame seeds.
Bake in a preheated oven at 425 °F (210 °C) for 10 min. Reduce heat to 350 °F (180 °C); continue to bake 45 to 55 min longer or until biscuits are firm and golden. Serve warm.
Top 5 Nutrients
|Calcium:||13 % / 146 mg|
|Vitamin B12:||26 %|