Puffy Cheese Biscuits

Grilled cheese and tomato soup is a standard comfort meal in our home.  When I want to change things up a bit, just for fun or for company, I go to a recipe I got from an old milk calendar.  The recipe uses ingredients that we often have on hand, it’s flavourful, easy to follow and, like Yorkshire Pudding, these biscuits have a bit of ‘WOW’ power when they come out of the oven.  The recipe makes 10 biscuits or 10 servings and it goes well with tomato soup.   Enjoy!

 

Ingredients

1 cup  ( 250 mL ) Milk
1/3 cup  ( 80 mL ) cold butter, cut into bits
1/2 tsp  ( 2 mL ) salt
1 tsp  ( 5 mL ) dry mustard
1/4 tsp  ( 1 mL ) black pepper
of cayenne pepper
1 cup  ( 250 mL ) all-purpose flour
4  eggs
1 tbsp  ( 15 mL ) Milk
1 cup  ( 250 mL ) Canadian Swiss or
Cheddar cheese, shredded
3 tbsp  ( 45 mL ) grated Canadian Parmesan cheese
2 tbsp  ( 30 mL ) sesame seeds

Preparation

Combine milk, butter, salt, mustard, pepper and cayenne in a medium-sized saucepan; bring to a boil. Remove from heat; beat in flour all at once and stir until mixture forms a ball of dough. Return to medium heat; cook a few minutes longer scraping mixture along the bottom of pot to dry dough slightly.

Transfer dough to a bowl; cool 5 min. Beat in three eggs, one at a time. Mixture will be slippery. Beat the fourth egg lightly and reserve 2 tbsp (30 mL) egg with 1 tbsp (15 mL) milk. Beat remaining egg into dough. Add both cheeses; combine well.

Butter a cookie sheet; dust lightly with flour; trace out an 8-inch (20 cm) circle. Spoon batter in mounds around the outside edge of circle; mounds should barely touch each other. Brush tops with egg-milk mixture; sprinkle with sesame seeds.

Bake in a preheated oven at 425 °F (210 °C) for 10 min. Reduce heat to 350 °F (180 °C); continue to bake 45 to 55 min longer or until biscuits are firm and golden. Serve warm.

Nutritional Info

per serving

Energy: 202 Calories
Protein: 9 g
Carbohydrate: 11 g
Fat: 14 g
Fibre: 0.6 g
Sodium: 227 mg

Top 5 Nutrients

Nutrient % DV*
Calcium: 13 % / 146 mg
Selenium: 29 %
Vitamin B12: 26 %
Folate: 17 %
Riboflavin: 16 %

*percentage of daily value