Puffy Cheese Biscuits

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
Yields 10 biscuits
puffy cheese biscuits

Ingredients

  • 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

Preparation

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.

Tips

Learn more about

Nutrition

Nutritional Information

per serving
Energy: 202 Calories
Protein: 9 g
Carbohydrate: 11 g
Fat: 14 g
Fibre: 0.6 g
Sodium: 227 mg

Top 5 Nutrients

 
(% DV*)
Calcium: 13 % / 146 mg
Selenium: 29 %
Vitamin B12: 26 %
Folate: 17 %
Riboflavin: 16 %