Cheese biscuit buns
15 servings
40 minutes
Cheesy biscuit rolls embody the coziness and warmth of European cuisine. Their delicate, airy structure infused with the aroma of butter and garlic is complemented by the rich flavor of hard cheese. The history of such rolls traces back to traditional recipes where simple ingredients combine to create a refined gastronomic masterpiece. Perfect for cozy breakfasts, picnics, or as an accompaniment to light soups and salads, they carry a harmony of textures — a crispy golden crust and a tender soft center. To enhance the flavor, the rolls can be served with herbs and slightly melted butter. This recipe demonstrates how just a few ingredients can create a unique culinary experience that delights and warms the soul.
1
Cheesy biscuit rolls are prepared quickly; if you make the butter crumb in advance, the cooking process will be significantly faster. The mixture can be stored in the refrigerator in a tightly sealed container.
2
Ingredients for rolls: 600 grams of buttery crumbs, 200 grams of hard cheese, 180 ml of milk, a clove of garlic. For the top of the rolls: 60 grams of butter, a clove of garlic, parsley or dill, a pinch of salt.
- Milk: 180 ml
- Hard cheese: 2000 g
- Garlic: 2 cloves
- Butter: 160 g
- Garlic: 2 cloves
- Wheat flour: 4800 g
- Baking powder (raising agent): 15 g
3
For the buttery crumble, mix 480 grams of flour, 15 grams of baking powder, and a pinch of salt. Cut in 100 grams of butter or margarine into this mixture and rub it into crumbs with your hands. This amount will yield 600 grams of buttery crumble — just enough for one batch of buns (30 pieces).
- Wheat flour: 4800 g
- Baking powder (raising agent): 15 g
- Butter: 160 g
4
Mix the butter crumb with grated cheese, pour in milk, and add crushed garlic. Knead the dough well. Fill the muffin molds halfway with this mixture. Melt the butter, add the pressed garlic, salt, and finely chopped parsley. Pour a teaspoon of this mixture into each mold and place in the oven. Bake at 200 degrees for about 15 minutes until a light brown crust forms. It is better to serve the rolls warm.
- Hard cheese: 2000 g
- Milk: 180 ml
- Garlic: 2 cloves
- Butter: 160 g
- Garlic: 2 cloves
- Wheat flour: 4800 g
