eggless cheese biscuits recipe on stove top, cheese biscuits on tawa or griddle |Cooking With Amanda

eggless cheese biscuits recipe with step by step photos – soft cheese biscuits made on stove top on a tawa or skillet.

these cheese biscuits have a bread like texture and are the american version of biscuits, similar to scones. they are not what we indians call as biscuits, which are crisp. more info on wikipedia.

i have got a lot of requests to post baking recipes which can be made without an oven. hence this recipe, which is the first in these series and i plan to add more, as and when time permits. there are cookies, scones, cakes that can be easily made without an oven. if you have an oven, then you can check this recipe where the whole wheat cheddar cheese biscuits are baked in the oven.

these eggless cheese biscuits go very well as a starter or even nice snack with tea or coffee. you can serve them plain or with a side cheesy dip. they also make for a good side snack in tiffin boxes.

lets start step by step eggless cheese biscuits recipe:

1. take 1 cup whole wheat flour (120 grams), ½ cup all purpose flour/maida (60 grams), ½ tsp salt, ½ tsp black pepper powder, ¼ tsp baking soda and ½ tsp baking powder in a mixing bowl. you can add your choice of spices & herbs too. to make it indian way, you can add cumin, red chili powder, carom seeds/ajwain or sesame seeds. you can also make them completely with all purpose flour.

2. with a spoon or spatula mix everything very well. you can also seive the above ingredients together.

3. add 40 grams (3 tbsp) chopped chilled butter. better to chop the chilled butter in cubes or sticks. you can add either salted butter or unsalted butter.

4. mix the butter with the flour. you can cut the butter with two knives and mix in the flour or do with your hands. meaning just break the butter with your fingers in the flour and mix. this can also be achieved with a food processor or a stand mixer. if the butter melts while mixing with your hands, keep the mixture in the fridge for some minutes and then start again.

5. the mixture should get a bread crumb like texture.

6. add grated cheese. 80 grams cheese, grated or about ½ cup tightly packed grated cheese. plain regular cheese or cheddar cheese can be added.

7. lightly mix everything.

8. add a few tbsp of milk and start bringing the whole mixture together.

9. add the remaining milk and continue to bring the mixture together.

10. gather the mixture. don't knead. overall 7 to 8 tbsp of milk is added.

11. bring the whole mixture together in a dough. but don't knead like we do for chapati dough. cover and keep this cheese biscuit dough in the fridge for 30 minutes.

12. remove the dough from the fridge. next sprinkle some flour on the work surface as well as on the dough.

13. with a rolling pin, roll the dough evenly.

14. roll to about 0.50 cm to 0.75 cm thickness.

15. with a biscuit cutter or a small bowl, cut the rolled dough. gather the remaining dough and again roll and cut the biscuits with a biscuit cutter.

16. heat 1 tbsp olive oil in a tava or griddle. you can also heat butter. keep on a low flame.

17. place the cheese biscuits. keep the flame to the lowest, so that the biscuits don't burn. on a high flame, the biscuits will be browned or burnt faster from outside and remain uncooked from inside.

18. within a minute, flip the biscuits. you will see the bases have got browned.

19. flip again and a couple of times more till they are evenly golden and crisp. these biscuits cook quickly. takes about 3 to 5 minutes on a low flame. i cooked the biscuits in three batches and used 1 tbsp olive oil while frying each batch. overall i added 3 tbsp oil for cooking the entire lot.

20. once done keep them on a wired rack and let them cool. cook all cheese biscuits this way. add about ½ to 1 tbsp olive oil while cooking the biscuits in batches.

21 you can serve cheese biscuits hot or warm or at room temperature. they taste good as they are. but you can serve a cheesy dip along side. you can also sprinkle some black pepper while serving them. when they are hot or warm, they are crisp. but when they get cooled completely, the crispness is not there and they taste a bit more soft and better. these cheese biscuits stay good in a cold climate at room temperature for about 2 to 3 days. otherwise keep in the fridge. makes about 28 to 30 small cheese biscuits

if you are looking for similar recipes then do check nankhatai, shankarpali, easter biscuits, cheese straws, cheese biscuits, cheddar cheese biscuits and eggless chocolate chip cookies.

eggless cheese biscuits recipe below:

eggless cheese biscuits recipe

eggless cheese biscuits recipe - soft bread like cheese biscuits made stove top, on a tawa or skillet.

AUTHOR: dassana

RECIPE TYPE: starter

CUISINE: world

SERVES: 28 to 30 small biscuits

INGREDIENTS (measuring cup used, 1 cup = 250 ml)

1 cup whole wheat flour, 120 grams
½ cup all purpose flour/maida, about 60 grams
40 grams chilled butter, about 3 tbsp chopped chilled butter, salted or unsalted
80 grams plain regular cheese or cheddar cheese, about ½ cup tightly packed grated cheese
8 tbsp milk
½ tsp salt or add as required (if using salted butter, then do keep a check on the salt)
½ tsp black pepper or add as required
¼ tsp baking soda
½ tsp baking powder
1 tsp corn starch (optional)
2 to 3 tbsp olive oil
some whole wheat flour for dusting

INSTRUCTIONS

take 1 cup whole wheat flour (120 grams), ½ cup all purpose flour/maida (60 grams), ½ tsp salt, ½ tsp black pepper powder, ¼ tsp baking soda and ½ tsp baking powder in a mixing bowl.
with a spoon or spatula mix everything very well. you can also seive the above ingredients together.
add 40 grams chilled butter. better to chop the chilled butter in cubes or sticks. you can add either salted butter or unsalted butter.
mix the butter with the flour. you can cut the butter with two knives and mix in the flour or do with both your hands. meaning just break the butter with your fingers in the flour and mix. this can also be achieved with a food processor or a stand mixer. if the butter melts while mixing with your hands, keep the mixture in the fridge for some minutes and then start again.
the mixture should get a bread crumb like texture.
add grated cheese. lightly mix everything.
add a few tbsp of milk in parts and start bringing the whole mixture together.
add the remaining milk and continue to bring the mixture together. don't knead. overall 7 to 8 tbsp of milk is added.
mix and gather and bring the whole mixture together in a dough. but don't knead like we do for chapati dough. cover and keep this cheese biscuit dough in the fridge for 30 minutes.
next sprinkle some flour on the work surface and roll the dough to get about 2 to 3 cms width.
with a biscuit cutter or a small bowl, cut the rolled dough. gather the remaining dough and again roll and get the biscuits with a biscuit cutter.
heat 1 tbsp olive oil in a tava or griddle. you can also heat butter. keep on a low flame.
place the cheese biscuits. keep the flame to the lowest, so that the biscuits don't burn.
within a minute, flip the biscuits. you will see the bases have got browned.
flip again and a couple of times more till they are evenly golden and crisp. these biscuits cook quickly. takes about 3 to 5 minutes on a low flame.
once done keep them on a wired rack and let them cool. make all cheese biscuits this way. add about ½ to 1 tbsp olive oil while frying the biscuits in batches.
you can serve cheese biscuits hot or warm or at room temperature. they taste good as they are. but you can serve a cheesy dip along side.