These super easy cheddar cheese biscuits are made in the food processor, yielding cheesy crispy light cheddar cheese cookies that make a great snack.
These are the easiest to make, and since I returned my mom's full-size food processor that I had
stollen borrowed from her, I made smaller batches of these cookies in my little Kitchen Aid mini food processor and so this recipe fits perfectly in a 3-cup mini food processor.
I played around with the amount of butter and settled on this recipe, which yields drier, flakier cookies that are nice and cheesy, but not greasy. I made a batch with nigella seeds (also known as black cumin), which are perfect in these cookies, and another with lots of cayenne. Of course, you could make them plain too if you don't want anything coming between you and that cheesy flavour. I get it.
Cheddar Cheese Biscuits
- 32 grams salted butter cold
- 94 grams bleached all-purpose flour
- 1.25 mL Diamond Crystal fine kosher salt
- 2.5 mL freshly ground black pepper
- 2.5 mL cayenne optional
- 113 grams shredded cheddar cheese I used marble cheddar
- 1 large egg yolk(s)
- 2.5 mL nigella seeds optional
- In the bowl of a 3-cup food processor, pulse the butter with the flour, salt, pepper and cayenne (if using). Form a crumble.
- Pulse in the cheese, then add the yolk (and the nigella seeds, if using) and process til a dough forms. Pat dough into a disk and wrap with plastic wrap. Refrigerate for 30 minutes.
- Preheat the oven to 375 °F (190 °C). Scoop dough into small balls (~13 grams each) and flatten with the bottom of a flat glass or a fork.
- Bake on a parchment-lined sheet for 20 minutes or so.
- I baked this recipe with Stirling Creamery Churn 84 salted butter
* These cheese biscuits were made for me, not for him, of course. I feed Ziggy Stardust kitten food, not cheddar biscuits laced with cayenne (except if he snags a bite when I'm not looking!).