Poppy Seed Cheese Biscuits

Quick breads are not only a perfect way to fill out a meal, they are fun to make too and a good choice for novice bakers just starting out in the kitchen. I can never have too many ideas for quick breads, so I was delighted to hear about The Best Quick Breads by Beth Hensperger, a now favored book. Containing over 150 recipes for scones, biscuits, muffins, shortcakes, cornbread, pancakes and lots of other tempting creations and accompaniments, this is a staple addition to any cookbook collection.

This extensive collection of recipes offers up loads of ideas that can be prepared in a pinch with the additional benefit that most of the ingredients will be on hand in a well stocked kitchen of staples. Traditional, yet creative at the same time, there is something to tempt every taste bud. Breakfast, lunch and dinner are all covered here. Truly an inspiration and a recommended addition to any household.

Poppy Seed Cheese Biscuits


2 tablespoons of unbleached white flour for sprinkling on baking sheet
2 tablespoons of cornmeal for sprinkling on baking sheet
3 cups of unbleached white flour
1/2 cup dry milk powder
2/3 cup of extra old cheddar cheese
1/4 cup of cornmeal
4 teaspoons of baking powder
3/4 teaspoon of cream of tartar
1/2 teaspoon of sea salt
3/4 cup of cold unsalted butter, cut into pieces
1 large egg
1 1/4 cups of cold water
1 large egg, beaten with 1 teaspoon of water for glazing
3 tablespoons of poppy seeds

Line a large baking sheet with parchment paper and sprinkle with the flour and cornmeal.

In a large bowl, combine the flour, milk powder, cheese, cornmeal, baking powder, cream of tartar and salt.

Cut the butter into the dry ingredients using a pastry cutter or a knife and fork. The mixture should resemble coarse crumbs. Now add the egg and cold water and stir until just combined.

Turn the dough unto a floured surface and knead gently for a minute or so, adding a bit more flour if the dough is too sticky. Transfer the dough to the baking sheet and pat into a circle, about an inch thick.

Cut the dough into wedges and separate a bit. Beat the egg with the water until foamy and brush over the biscuits. Sprinkle the biscuits with poppy seeds. Bake in a preheated 375 degree oven for roughly 20 minutes or until cooked throughout and golden brown. Let sit for a few minutes and serve hot.

Yields 4 - 6 servings.

Other biscuit recipes from Lisa's Kitchen you are sure to enjoy:
Quick and Easy Ricotta Biscuits
Whole Wheat Olive Oil Biscuits
Cornmeal Biscuits

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by Vatcharin Bhumichitr

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