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Cheese Biscuits

A community recipe by

Not tested or verified by Nigella.com

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Introduction

These are actually called Miriam's Cheese Biscuits in our house as the recipe came from my friend Miriam Gilbert (Miriam Gilbert, Professor in the English department at University of Iowa, Iowa City). They are so delicious and whenever I make them I am inundated with requests for the recipe. There's a surprising ingredient that people rarely recognise!

These are actually called Miriam's Cheese Biscuits in our house as the recipe came from my friend Miriam Gilbert (Miriam Gilbert, Professor in the English department at University of Iowa, Iowa City). They are so delicious and whenever I make them I am inundated with requests for the recipe. There's a surprising ingredient that people rarely recognise!

Ingredients

Serves: approx 60

Metric Cups
  • 2 cups cheddar cheese (grated)
  • 2 cups soft butter (or sunflower margarine)
  • 2 cups cornstarch
  • 2 cups rice krispies
  • 1 splash of tabasco ('a good shake')
  • 500 millilitres cheddar cheese (grated)
  • 500 millilitres soft butter (or sunflower margarine)
  • 500 millilitres cornflour
  • 500 millilitres rice krispies
  • 1 splash of tabasco ('a good shake')

Method

Cheese Biscuits is a community recipe submitted by Robser and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

  • Mix cheese and butter, then flour, then Rice Krispies. (The first three could be done in a food processor and the Rice Krispies by hand, but it's no hardship to do it all by hand if you want to.)
  • Shake in some Tabasco sauce. Roll into little balls (walnut size), put onto a baking sheet (I'd use baking parchment if you haven't got non-stick sheet), and press down with a fork - dampening it with a little water helps stop the mixture sticking.
  • Bake at 375°F or gas mark 5 for 12-15 minutes until brown.
  • Notes: Store in an airtight container for a few days. If you want to make them ahead of time I cook for about 11 minutes, cool them, then freeze. I reheat for a few minutes either defrosted or from frozen and they're very successful.
  • The mixture is quite stiff so I've lately taken to mixing the final stage by hand.
  • Mix cheese and butter, then flour, then Rice Krispies. (The first three could be done in a food processor and the Rice Krispies by hand, but it's no hardship to do it all by hand if you want to.)
  • Shake in some Tabasco sauce. Roll into little balls (walnut size), put onto a baking sheet (I'd use baking parchment if you haven't got non-stick sheet), and press down with a fork - dampening it with a little water helps stop the mixture sticking.
  • Bake at 375°F or gas mark 5 for 12-15 minutes until brown.
  • Notes: Store in an airtight container for a few days. If you want to make them ahead of time I cook for about 11 minutes, cool them, then freeze. I reheat for a few minutes either defrosted or from frozen and they're very successful.
  • The mixture is quite stiff so I've lately taken to mixing the final stage by hand.
  • Tell us what you think

    What 2 Others have said

    • You're right, it's plain/all purpose flour. I recently made these at a friend's house who had no American cups and used metric equivalent. They didn't turn out well so I advise using cup measurements only.

      Posted by Robser on 14th August 2016
    • Hi! I'm sure many people have already noticed it, but the recipe for Cheese Biscuits lists 2 cups of cornstarch but the Method talks about adding flour. I'm guessing that the ingredients should actually list 2 cups of flour instead of cornstarch.

      Posted by Nora Berg on 21st January 2015
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