Poppy Seed Cheese Biscuits

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 just love these soft, moist savory pull-apart biscuits with sharp extra-old Cheddar cheese — they ended up being an evening snack well after the dinner was over. Dotted with poppy seeds, they're a very pretty quick bread too.

Poppy Seed Cheese Biscuits


Poppy Seed Cheese BiscuitsPoppy Seed Cheese Biscuits
Recipe by
Adapted from The Best Quick Breads: 150 Recipes for Muffins, Scones, Shortcakes, Gingerbreads, Cornbreads, Coffeecakes, and More
Published on January 15, 2010

Quick and easy, these savory Cheddar cheese pull-apart biscuits speckled with poppy seeds are soft, moist and delicious

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Ingredients:
  • 2 tablespoons unbleached white flour for sprinkling
  • 2 tablespoons yellow cornmeal for sprinkling
  • 3 cups unbleached white flour
  • 1/2 cup dry milk powder
  • 2/3 cup grated extra-old Cheddar cheese
  • 1/4 cup yellow cornmeal
  • 4 teaspoons baking powder
  • 3/4 teaspoon cream of tartar
  • 1/2 teaspoon sea salt
  • 3/4 cup (1 1/2 sticks) cold unsalted butter, cut into pieces
  • 2 large eggs
  • 1 1/4 cups cold water
  • 3 tablespoons of poppy seeds
Instructions:
  • Preheat an oven to 375°. Line a baking sheet with parchment paper and sprinkle with 2 tablespoons each of white 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 1 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 1-inch thick. Cut the dough into 6 to 8 wedges and separate the wedges slightly.

  • Beat the remaining egg with 1 teaspoon of water until foamy. Brush over the biscuits and then sprinkle with poppy seeds.

  • Bake for 20 minutes or until cooked throughout and golden brown. Let cool for a few minutes and serve hot.

Makes 6 to 8 biscuits
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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8 comments:

Priya said...

Beautiful biscuits...looks fantastic..

Johanna GGG said...

that book sounds great - love the combo of poppyseed and cheese

Caleb said...

I found your food blog going through a few links. Glad I ran into it. Didn’t know that the food blog/recipe community was so big online. I love your posts!

I was wondering if you would like to exchange links. I’ll drop yours on my site and you drop mine on yours. Email at ramendays@yahoo.com or stop by my site and drop a comment. Let me know if you would like to do a link exchange.

Cheers,
Caleb
http://www.ramendays.com

Soma said...

Love the poppy seeds on this bread!!

valentines day gifts said...

It sounds delicious! Thanks for this recipe.

Yasmeen said...

Scrumptious biscuits and the poppy seeds must deliciously nutty :D

Usha said...

I will surely check out the book! The bread looks and sounds delightful!

eatme_delicious said...

Yum I love savoury biscuits like this! I just got Hensperger's The Bread Bible and am looking forward to working my way through it.