Light and Fluffy Homemade Cheese Biscuits Recipe

Looking for something to accompany the passing day? Let’s try these cheese biscuits that will make us wish the day to stay!

This flaky, cheese biscuits with sour cream is best when it’s recently out of the oven but can survive longer if it’s been given a chance. Generally it is made around game nights so no one ever has seen them wondering around longer than that. However, it can last for months -as some tales tell them- but those will show closer resemblance to a brick than to squidgy beer bites. It’s an amazing super bowl cheese biscuit recipe with plain flour that goes perfect to every occasions. Be it a kids party or a barbecue weekend these scones won’t disappoint ever.

We make these cheese biscuits with plain flour thus using the properties of gluten to create a spongy, fluffy texture.

Ingredients

  • ½ cup / 100ml Milk or water
  • ½ oz / 15g Fresh yeast
  • 5 cup / 600g Plain flour
  • 3 pieces / 160g Eggs
  • 7 oz / 200g Sour cream
  • 1 teaspoon / 5g Salt
  • 8 tablespoons / 100g Butter
  • 7 oz / 200g Cheese (Edam, Gouda, Masdaam)
  • 2 pieces / 50g Egg yolk for eggwash

How to make Cheese biscuits

  1. Knead milk, crumbled fresh yeast, flour, eggs, sour cream, and a pinch of salt.Flour-egg-yogurt-sour-cream-water-yeast--gp--1-SunCakeMom
  2. Gather the dough into a ball.Flour-egg-yogurt-sour-cream-water-yeast--gp--3-SunCakeMom
  3. Cover the bowl and leave it in a 68°F – 81°F /20°C  – 27°C temperature place for half an hour to raise. If in doubt check How to bake with yeast.Flour-egg-yogurt-sour-cream-water-yeast--gp--4-SunCakeMom
  4. Prepare the butter that will separate the layers from each other like in a croissant. Take a big enough parchment paper and place the sliced up butter in a 8″ x 8″ / 20cm x 20cm square.Butter-square-shape--gp--1-SunCakeMom
  5. Pack the butter in by folding the sides of the parchment paper on then turn it upside down.Butter-square-shape--gp--2-SunCakeMom
  6. Spread the butter into a nice squarish shape with a rolling pin by gently hitting the butter and rolling to all corners.Butter-square-shape--gp--3-SunCakeMom
  7. Spread flour onto the surface before laying the risen dough on it. To prepare the dough for a square shape flattening press the rolling pin on top of the dough vertically and horizontally to create bumps.Flour-egg-yogurt-sour-cream-water-yeast--gp--6-SunCakeMom
  8. Flatten the dough with a rolling pin by starting rolling out from the middle of the dough through the corners first into a 10″ / 30cm wide square.Flour-egg-yogurt-sour-cream-water-yeast--gp--8-SunCakeMom
  9. Place the butter square on top of the flattened dough in a way that the corners do not align with the corners of the dough but point to the middle of the dough’s side. Peel off the parchment paper. Alternatively the butter can be spread on top of the dough given that it’s soft enough to be spread. Mind not to apply too much pressure to the dough at this stage as it can stick to the worktop.Butter-square-shape-dough--gp--1-SunCakeMom
  10. Pack the butter in by folding two opposite corners of the dough into the middle. Then fold the other two corners in the same way, making it an envelope.Butter-square-shape-dough--gp--3-SunCakeMom
  11. Fold the dough in half along one side.Cheese-biscuits-scone-recipe-Process-1-SunCakeMom
  12. Then fold it into half along the other side as well, essentially creating a small but taller squarish shape.Cheese-biscuits-scone-recipe-Process-2-SunCakeMom
  13. Cover it with a clean cloth and leave it in a 68°F – 81°F /20°C  – 27°C temperature place to rise for another 20 minutes.Cheese-biscuits-scone-recipe-Process-3-SunCakeMom
  14. After 20 minutes roll the dough with a rolling pin onto a squarish shape again.Cheese-biscuits-scone-recipe-Process-6-SunCakeMom
  15. Fold one third of the dough up and the other third down horizontally.Cheese-biscuits-scone-recipe-Process-8-SunCakeMom
  16. Fold one third of the dough right and the other third of the dough to the left vertically.Cheese-biscuits-scone-recipe-Process-10-SunCakeMom
  17. Cover it with a clean cloth and leave it in a 68°F – 81°F /20°C  – 27°C temperature place to rise for another 20 minutes.Cheese-biscuits-scone-recipe-Process-11-SunCakeMom
  18. After 20 minutes, on a well floured surface, roll the dough out to 1″ / 2.5 cm width. The actual shape doesn’t matter now. With a sharp knife draw lines across the surface. Cheese-biscuits-scone-recipe-Process-14-SunCakeMom
  19. Flour a round cookie cutter (Size depends on how big or small we want the scones.) Cut scones out of the dough and place them on a parchment paper lined baking sheet. Place them apart and leave some space between the scones as they are going to grow bigger.Cheese-biscuits-scone-recipe-Process-16-SunCakeMom
  20. Due to the shape of the biscuits there will be leftover dough all over the place. Try to minimize it but waste nothing. Rework the leftover into a new ball, roll it out again. If it’s possible let it raise, if not just roll it out again and make biscuits from it too.Cheese-biscuits-scone-recipe-Process-Cheese-biscuits-scone-recipe-Process-22-SunCakeMom22-SunCakeMom
  21. Beat egg yolks and brush the egg wash on top of the scones.Cheese-biscuits-scone-recipe-Process-18-SunCakeMom
  22. Grate the cheese and put it on top of each scones. Use the fine cheese shredder for finer results.Cheese-biscuits-scone-recipe-Process-19-SunCakeMom
  23. Put tray into preheated 356°F / 180°C oven for 20-25 minutes. Take cheese scone out when golden brown.Cheese-biscuits-scone-recipe-Process-23-SunCakeMom

Enjoy!Cheese-scone-recipe-3-SunCakeMom

 

F.A.Q.

How cheese scones rise?

Cheese scones rise from the added rising agents such as baking powder or yeast. These scones use fresh yeast as a leavening agent which can be a bit trick first but done right provide fabulous results.

Do scones have a lot of sugar?

Most store bought scones contain added sugar but our cheese scones have no added sugar in them at all.

Cheese-scone-recipe-1-SunCakeMom
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5 from 3 votes

Light and Fluffy Cheese Biscuits

Looking for something to accompany the passing day? Let's try these cheese biscuits that will make us wish the day to stay!
Course Dessert, Snack
Cuisine Sugar free recipe
Prep Time 30 minutes
Cook Time 30 minutes
Resting Time 1 hour 30 minutes
Total Time 2 hours 30 minutes
Servings 60
Calories 76kcal
Author SunCakeMom

Ingredients

  • ½ cup Milk or water
  • ½ oz Fresh yeast
  • 5 cup Plain flour
  • 3 medium Eggs
  • 7 oz Sour cream
  • 1 teaspoon Salt
  • 8 tablespoons Butter
  • 7 oz Cheese Edam, Gouda, Masdaam
  • 2 pieces Egg yolk for eggwash

Instructions

  • Knead milk, crumbled fresh yeast, flour, eggs, sour cream, and a pinch of salt.
    Flour-egg-yogurt-sour-cream-water-yeast--gp--1-SunCakeMom
  • Gather the dough into a ball.
    Flour-egg-yogurt-sour-cream-water-yeast--gp--3-SunCakeMom
  • Cover the bowl and leave it in a 68°F – 81°F /20°C – 27°C temperature place for half an hour to raise. If in doubt check How to bake with yeast.
    Flour-egg-yogurt-sour-cream-water-yeast--gp--4-SunCakeMom
  • Prepare the butter that will separate the layers from each other like in a croissant. Take a big enough parchment paper and place the sliced up butter in a 8" x 8" / 20cm x 20cm square.
    Butter-square-shape--gp--1-SunCakeMom
  • Pack the butter in by folding the sides of the parchment paper on then turn it upside down.
    Butter-square-shape--gp--2-SunCakeMom
  • Spread the butter into a nice squarish shape with a rolling pin by gently hitting the butter and rolling to all corners.
    Butter-square-shape--gp--3-SunCakeMom
  • Spread flour onto the surface before laying the risen dough on it. To prepare the dough for a square shape flattening press the rolling pin on top of the dough vertically and horizontally to create bumps.
    Flour-egg-yogurt-sour-cream-water-yeast--gp--6-SunCakeMom
  • Flatten the dough with a rolling pin by starting rolling out from the middle of the dough through the corners first into a 10" / 30cm wide square.
    Flour-egg-yogurt-sour-cream-water-yeast--gp--8-SunCakeMom
  • Place the butter square on top of the flattened dough in a way that the corners do not align with the corners of the dough but point to the middle of the dough's side. Peel off the parchment paper. Alternatively the butter can be spread on top of the dough given that it's soft enough to be spread. Mind not to apply too much pressure to the dough at this stage as it can stick to the worktop.
    Butter-square-shape-dough--gp--1-SunCakeMom
  • Pack the butter in by folding two opposite corners of the dough into the middle. Then fold the other two corners in the same way, making it an envelope.
    Butter-square-shape-dough--gp--3-SunCakeMom
  • Fold the dough in half along one side.
    Cheese-biscuits-scone-recipe-Process-1-SunCakeMom
  • Then fold it into half along the other side as well, essentially creating a small but taller squarish shape.
    Cheese-biscuits-scone-recipe-Process-2-SunCakeMom
  • Cover it with a clean cloth and leave it in a 68°F – 81°F /20°C – 27°C temperature place to rise for another 20 minutes.
    Cheese-biscuits-scone-recipe-Process-3-SunCakeMom
  • After 20 minutes roll the dough with a rolling pin onto a squarish shape again.
    Cheese-biscuits-scone-recipe-Process-6-SunCakeMom
  • Fold one third of the dough up and the other third down horizontally.
    Cheese-biscuits-scone-recipe-Process-8-SunCakeMom
  • Fold one third of the dough right and the other third of the dough to the left vertically.
    Cheese-biscuits-scone-recipe-Process-10-SunCakeMom
  • Cover it with a clean cloth and leave it in a 68°F – 81°F /20°C – 27°C temperature place to rise for another 20 minutes.
    Cheese-biscuits-scone-recipe-Process-11-SunCakeMom
  • After 20 minutes, on a well floured surface, roll the dough out to 1" / 2.5 cm width. The actual shape doesn't matter now. With a sharp knife draw lines across the surface.
    Cheese-biscuits-scone-recipe-Process-14-SunCakeMom
  • Flour a round cookie cutter (Size depends on how big or small we want the scones.) Cut scones out of the dough and place them on a parchment paper lined baking sheet. Place them apart and leave some space between the scones as they are going to grow bigger.
    Cheese-biscuits-scone-recipe-Process-16-SunCakeMom
  • Due to the shape of the biscuits there will be leftover dough all over the place. Try to minimize it but waste nothing. Rework the leftover into a new ball, roll it out again. If it's possible let it raise, if not just roll it out again and make biscuits from it too.
    Cheese-biscuits-scone-recipe-Process-Cheese-biscuits-scone-recipe-Process-22-SunCakeMom22-SunCakeMom
  • Beat egg yolks and brush the egg wash on top of the scones.
    Cheese-biscuits-scone-recipe-Process-18-SunCakeMom
  • Grate the cheese and put it on top of each scones. Use the fine cheese shredder for finer results.
    Cheese-biscuits-scone-recipe-Process-19-SunCakeMom
  • Put tray into preheated 356°F / 180°C oven for 20-25 minutes. Take cheese scone out when golden brown.
    Cheese-biscuits-scone-recipe-Process-23-SunCakeMom

Notes

Enjoy!

Nutrition (per serving)

Calories: 76kcal (4%) | Carbohydrates: 8g (3%) | Protein: 2g (4%) | Fat: 4g (6%) | Saturated Fat: 2g (13%) | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 18mg (6%) | Sodium: 80mg (3%) | Potassium: 27mg (1%) | Fiber: 1g (4%) | Sugar: 1g (1%) | Vitamin A: 116IU (2%) | Vitamin C: 1mg (1%) | Calcium: 33mg (3%) | Iron: 1mg (6%)

Pin now, Enjoy later!

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