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Buttermilk Biscuits with Jarlsberg Cheese

A glance at food blogs and food magazines these days will tell you that it's chili season.

And what goes better with chili (besides cornbread) than a delicious cheesy cookie? Since my article about pepper is not ready yet , it is ready ! First, I'll give you a cookie .

They're light, slightly chewy, and perfect for fall soups, stews, and chili ( then post them here ).
Cottage cheese gives it a distinct flavor and Jarlsberg cheese gives it a golden color (definitely an autumn staple) and a weight that can withstand hot juices. It can be prepared immediately. I swear: 15 minutes of prep, 15 minutes of cooking, and they're ready to eat.

The plus for me is that it is gluten free. Yes, made with my beloved gluten-free flour , you'd be hard-pressed to tell these cookies without wheat. Of course, if you don't want to make your cookies gluten-free, just replace the gluten-free flour with an equal amount of regular all-purpose flour and you're good to go.

Jarlsberg Cookies with Milk
Makes 12
1 1/2 cups gluten-free or regular all-purpose flour
Yeast 2 teaspoons
3/4 teaspoon fine kosher salt
1/2 teaspoon baking soda
2 tablespoons cold butter, preferably unsalted, cut into 1/4-inch pieces
2 cups grated Jarlsberg cheese
3/4 to 1 cup yogurt
Preheat oven to 400 degrees.
Mix the dry ingredients together, then add the butter using two knives, a pastry blender, or run for a few seconds in a food processor.
Place the flour and butter mixture in a large bowl, add the grated cheese and mix with your fingers until the cheese is well combined with the flour.
Make a well in the center of the dough and add 3/4 cup of the buttermilk, using a fork and your fingers to work the buttermilk into the dough. If necessary, add more milk until a dough forms. Do this with a light touch so as not to weigh down the dough, which can lead to a stiff cake.
Turn the dough out onto a well-floured surface, flattening it gently with your hands (flour if necessary) until it is 1/2 to 3/4 inch thick.
Cutting cookies with a 2 1/2-inch round cookie cutter will make 12 cookies.
Place the biscuits on a baking tray and bake for 15 minutes. Keep a close eye on them so they don't overcook.
When the cookies are golden and slightly crunchy when pressed with your fingers, remove from the oven, let cool slightly on a wire rack, and serve with a bowl of your favorite chili.

Copyright © 2005-2010 by Christine Cox. All rights reserved

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