School lunchbox filler.
I woke up this morning with a desire to bake. After looking in the fridge, I discovered I didn’t have any eggs. Well, that cuts out the majority of baking recipes available. So I had to put on my thinking cap. After a search through my draft recipes available, I discovered this recipe for cheese biscuits.
Just four ingredients. That’s all it took, plus a food processor. I normally make the dough by hand. However, given that this recipe has grated cheese, I thought the food processor would be really the only way to mulch up the cheese so that a dough could form.
Yes, this recipe doesn’t include eggs. But the main reason I wanted to try this recipe was that I need a bunch of recipes I can tap into for Caitlyn’s school lunches. She starts school in two months time (eeek). There is a lot of pressure on mums when making school lunches these days. It’s true that parents can’t pack anything with nuts but that’s not the only pressure facing parents with lunches. Some schools are so extreme that they will send a homemade biscuit back home uneaten with a note saying it wasn’t nutritional enough. Other schools ban plastic wrap on food. I have no idea how strict Caitlyn’s school will be but I guess I’ll be learning soon!
Caitlyn’s school is lucky enough to have a school canteen but I want to only use that on the occasion, not the norm. So to me, it’s important I pack Caitlyn healthy food for her lunches, but also a variety of food so she doesn’t get bored.
Back to this humble cheese biscuit. Caitlyn tried one about 30min after I pulled them out of the oven and she went back for seconds. I think we’re onto a winner here!
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Cheese Biscuits
Ingredients
- 100 g chedder cheese, grated
- 25 g butter, softened
- 50 g plain flour
- ¼ teaspoon baking powder
Instructions
- Preheat the oven to 200°C.
- Put all ingredients into a food processor and blitz until the dough is crumbly and comes together. Form into a flat round disk, wrap in plastic wrap and let it rest in the fridge for 15 minutes.
- Roll out the dough onto a floured surface to roughly 3mm thick. Cut out with cutters. You can keep re-rolling this dough and cutting until it is all used up.
- Put them onto a lined baking sheet and bake in the oven for 10 minutes until golden brown.
- The biscuits will continue to crisp up as they cool on a rack, so take them out when they're still a little soft in the middle.
Notes
- If you want to serve these to adults, sprinkle the dough with 1/4 teaspoon cayenne pepper for a spicy addition.
- Try a mix of chedder cheese and parmesan cheese if you're wanting a richer cheese flavour.