Cheese Tea Biscuits
These cheese tea biscuits are light, fluffy and filled with sharp cheddar cheese. Made with simple pantry ingredients, they take no time at all to make, and are delicious served warm from the oven with a hot bowl of soup or hearty stew. They bring a bit of old-fashioned goodness to the table.
Why you will love them
- these cheese tea biscuits are loaded with sharp cheddar cheese
- they rise up so high and fluffy
- serve these warm from the oven with a steaming bowl of chili or chicken stew
- perfect for after school snack
- made from simple ingredients
Ingredients
Chances are you have everything you need already on hand to whip up a batch of these cheese biscuits:
- flour – all purpose works well in this recipe
- baking powder – fresh is best, so check the expiry
- butter – cold from the fridge
- milk – 1 or 2 percent is fine
- eggs – besides adding rise and lift, they add a rich flavour and a nice crumb
- sugar – gives a slight sweet flavour that brings out the cheddar flavour
How to Make Cheese Tea Biscuits
Be sure to check out the full printable recipe card below
- preheat the oven to 400 degrees Fahrenheit and line sheet pans with parchment paper
- in a large mixing bowl, rub butter into the flour/baking powder mixture until it resembles pea sized bits throughout
- combine milk and beaten eggs, add sugar and salt, and whisk until sugar is dissolved
- pour into butter/flour mixture an stir just until you have a wet, sticky dough
- turn dough out onto a well floured surface and top with shredded cheese
- knead 8 to 10 times just until cheese is incorporated and dough is no longer sticky, allow to rest for 10 minutes
- roll out to about 2 centimetres (3/4 inches) in height with a well floured rolling pin
- cut 2 1/2 to 3 inch circles using a round biscuit cutter dipped in flour
- place each round on the prepared baking sheet and brush with milk,
- bake for 12-15 minutes, until puffed up and golden
Prep tips that I find make for a fool-proof cheese tea biscuits:
- Do not over work the dough – just mix till moist and knead 7 to 8 times
- You can just pat the dough out to 2 cm’s in height or gently use a rolling pin
- Use a biscuit cutter for perfect rounds every time
- Press biscuit cutter straight down into dough, and straight up – avoid twisting
- Line your baking sheet with parchment or other non-stick sheeting
- Don’t forget to brush the tops with milk or cream before baking
- Try if you can to enjoy hot from the oven, otherwise 20 seconds in the microwave is all that is needed to reheat
Storage
These cheese tea biscuits store well in a paper towel lined air tight container for up to 3 days at room temperature. Or, store without paper towels in a freezer bag or air tight container for up to a month. Defrost on the counter top and reheat for about 20 seconds in the microwave.
Whether you spread on a little butter and serve alongside a hot bowl of Quick and Hearty Corn and Potato Chowder, or top them with strawberry jam and enjoy as a snack, these tea biscuits are sure to please!
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Cheese Tea Biscuits
Equipment
- Mixing bowl
- baking sheets
Ingredients
- 3 ½ cups all purpose flour
- 2 tablespoons baking powder
- ½ cup + 2 tablespoons butter chilled
- 1 cup milk
- 2 eggs beaten
- ½ cup + 1 tablespoon sugar
- 1 teaspoon salt
- ½ cup grated sharp cheddar cheese
Instructions
- Preheat oven to 400 degrees, and line baking sheet with parchment paper
- Whisk the flour and baking powder together
- Rub shortening into the flour mixture until it resembles course crumbs
- Dissolve the sugar and salt into the beaten eggs and milk, whisking until sugar is dissolved
- Add liquid to flour mixture all at once, and using a wooden spoon or spatula mix only until the mixture comes together. Dough will be sticky and wet.
- Turn the dough out onto a well floured and surface and sprinkle with the shredded cheese. Work dough gently until dry and cheese is combined. Add flour as needed. Do not overwork the dough.
- Knead 8 to 10 times and then sit aside to allow to rest for 5 to 10 minutes.
- Roll out on a floured surface to about 2 cm thickness. Cut into 12 circles with a 3" biscuit cutter, place on parchment lined baking sheet
- Brush with milk and bake for 12 to 15 minutes or until golden. Remove from oven and cool on a wire rack.
Notes
Those look delicious! I’m definitely going to try them. I love your baking series.
Thank you!
I am going to try the cheese tea biscuit recipe but also add bacon bits too
That sounds yummy! I might have to try that myself 🙂
I will let ya know how this turns out
I made these last night for my Boyfriend and he LOVED them!! I would add a little bit more cheese next time, only cause I really like cheese lol
This recipe was great, thank you for sharing!
So glad they were a hit! I am with you on the extra cheese too 🙂
I’m catering a tea and sandwich luncheon are these good for a tea party?
I live in Bermuda.
Oh indeed they would!! I might make them slightly smaller though, as these ones are quite large!
Biscuits are one of my favorite things and these look amazing!
If i wanted to use butter instead of shortening how much would you say to use?
Hi Michaela! In our baking class we actually often used shortening instead of butter using the same amounts!
OH.. this is my next recipe to try!!! No kidding! Can’t wait! THanks for sharing at Celebrate 365 Blog Party’s Brunch Week Link up!
It won’t let me give a 5 star rating but this is the best cheese tea biscuit recipe I’ve ever found! I’ve been looking for a recipe that was slightly sweet for ages and finally found just the right amount of sweet/cheesy. These were perfect. I used butter instead of shortening and that turned out great. Will definitely be making this recipes for years to come!
Thanks so much Alex!!