Cheese Biscuits

I like to serve these at afternoon tea when the table seems overwhelmed with sweet dishes… for those who have less of a sweet tooth. It’s important to use the strongest hard cheese you can find, or to mix extra sharp cheddar – not American cheddar – with blue cheese. Obviously this recipe is not vegan, but it is gluten-free.

Ingredients:

1 lb extra sharp cheddar cheese, finely shredded or your preferred hard cheese. Please do NOT use pre-grated cheese, as this often will have fillers. Grate your own!
½ cup (one stick) butter at room temperature, or Earth Balance vegan spread
2 Tbsp Worcestershire sauce
1 Tbsp organic horse radish
1¾ cups gluten-free flour – I use Namaste brand, but any ‘cup for cup’ flour will do
1 Tbsp cornflour/cornstarch
1 Tbsp Xanthum gum, if available
1 tsp paprika – smoked paprika is even better
½ tsp sea salt
Freshly ground black pepper to taste
⅛ tsp ground cayenne pepper

Optional topping:

4 oz strong cheese or intense soft plant cheese
4 oz vegan cream cheese
Salt, pepper, crushed garlic, cayenne and/or horseradish to taste

Method:

Preheat oven to 375°.

1.   Using an electric mixer, cream the cheese, butter/spread, and Worcestershire sauce together until smooth and fluffy.

2.   Gradually add dry ingredients, mixing until a smooth ball of dough is formed. If more liquid it required for the dough to hold together, add 1-2 oz plant milk.

3.   Oil two muffin tins (24 hollows total). Using two spoons, place a generous dollop in the bottom of each muffin space and spread to the edges.

4.   Bake for 10-12 minutes until edges are a light golden brown.

5.   Allow to cool slightly and then transfer to a wire rack to cool completely before storing in an airtight container for up to one week.

Optional: Mix the most intense soft vegan cheese you can find with some garlic, cayenne, and horseradish. Spread a spoonful on top of each biscuit and sprinkle with a little smoked paprika before serving.

Note: The unbaked biscuits freeze very well. If your freezer is big enough, pop the muffin tins into the freezer until the biscuits are frozen. Otherwise, use a Spritz cookie press to make cookies on a small tray; freeze on the tray, then transfer into airtight containers or freezer bags. When ready to bake, place on ungreased cookie sheets, and bake from frozen for 15-20 minutes until light golden brown. Serve warm or at room temperature.

Variations:

Any of the following can be used to make different versions of this biscuits:

• Add 1 Tbsp wholegrain mustard, or 1½ tsp Colman’s dry mustard powder.
• Add 1 Tbsp finely chopped FRESH rosemary, or other fresh herbs to taste.
• Use ½ lb grated Gruyere or Parmesan cheese and ½ lb cream cheese or vegan cream cheese; instead of cayenne/paprika/Worcestershire sauce, add fresh dill or tarragon.  Also, add a generous pinch of nutmeg or mace.

Click HERE for the printable .pdf version.