Cheese Biscuits

About Cheese Biscuits

Ingredients

• Sharp cheddar cheese, shredded 1 block
• All purpose flour 4 cups
• Butter, softened 1½ cups
• Red chilli powder 2 tsps
• Paprika ½ tsp
• Salt to taste

How to Make Cheese Biscuits (Stepwise Photos)

Method

1. Put butter, cheddar cheese, red chilli powder, paprika and salt in a heavy-duty mixer and process at medium speed.
2. Add flour gradually and process till well mixed.
3. Wrap the dough in cling film and chill it in the refrigerator for 2 hours.
4. Divide the dough into 4 equal portions and shape them into 8-inch logs. Wrap each log in cling wrap and chill in the refrigerator for another 2 hours.
5. Preheat oven to 180º C. Line 2 baking trays with parchment paper.
6. Cut each log into ¼ inch thick slices and keep them on the prepared baking trays. Keep one tray at a time, in the preheated oven and bake for 15 minutes.
7. Take the trays out of the oven and keep them on wire racks to cool down.
8. Arrange them on a serving platter and serve or cool them completely and store in air-tight container and serve whenever required.

Additional Tips and Tricks

About chef

Chef Rakesh Sethi

Chef RAKESH SETHI host of the show Tea Time on FOODFOOD Channel

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Chaitrali Deshmukh

Thank you for the amazing instructions.

I have success w/ my dosa but does not last long stored in the refrigerator.

Maybe I am fermenting for too long, or add the salt before the rise?

I also was wondering if it is important to blend separately or can it be blended all together?

Reply

Chef Saransh Goila

Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion at the time of making the dosa. Also storing in smaller containers just enough for a day helps. Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I feel it turns sour faster. You can blend them together if you want. But we do it separately because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal batter makes the dosas light and coarse rice batter makes them extra crispy without making the dosas hard. Hope this helps