Chili Cheese Biscuits

Can you imagine a town set upon a warm and cozy tropical island in the ocean, saying it has no salt? Well, it happens to be one of the ironies of life, of the people of the beautiful mountain district of Kerala. Wayanad is the milk-shed of Kerala, a land of cows, whither tanker upon tanker of fresh milk goes downhill to satisfy the ever-growing demands of the people living in the coastal cities of Kerala. However, if one searches the racks of any shop or supermarket in the town of Mananthavady, or in the district capital of Kalpetta, you won’t be able to find a single slab of cheese or unsalted butter for cooking.

My children love to have cheese biscuits, cheese pizzas, butter cake, and butter cookies. So, whenever we go on a trip to one of the coastal towns or cities, we don’t have to remind them to stop at a supermarket, dart in and to grab some.

Last week, we visited my in-laws in Thalassery, and found some excellent cheddar cheese at a grocery store to the great delight of my children. Back home, I made some scrumptious chili cheese biscuits. Soon after these photographs were taken, the biscuits were gone! They were indeed the very synonym for deliciousness! Here is the recipe for you. Be sure to bake and enjoy!

Print Recipe

Chili Cheese Biscuits Yum

Hot and spicy, quick and easy, cheesy, savory, light and crispy, crunchy, yummy cheddar cheese biscuits.

Course

Appetizer

Prep Time

1 hour

Cook Time

12 minutes

Passive Time

15 minutes

Servings

servings

Ingredients

• 200 gm cheddar cheese
• 200 gm all purpose flour (maida / refined white wheat flour)
• 5 gm powdered salt
• 5 gm Kashmiri chili powder
• 1 gm turmeric powder
• 2 gm black pepper powder
• 4 gm hot green chilies
• 1 sprig curry leaves
• 50 ml sunflower oil (or unsalted butter)
• 10 gm powdered milk
• 60 ml water

Course Appetizer Prep Time 1 hour Cook Time 12 minutes Passive Time 15 minutes Servings servings Ingredients 200 gm cheddar cheese 200 gm all purpose flour (maida / refined white wheat flour) 5 gm powdered salt 5 gm Kashmiri chili powder 1 gm turmeric powder 2 gm black pepper powder 4 gm hot green chilies 1 sprig curry leaves 50 ml sunflower oil (or unsalted butter) 10 gm powdered milk 60 ml water

Instructions

To prepare:

1. Grate the cheese into a mixing bowl. Sieve the flour, the powdered salt, the chili powder, the turmeric powder and the milk powder together twice and tip it into the same bowl.
2. Add the black pepper powder.
3. Chop the green chilies and the curry leaves to superfine bits and put them in.
4. Pour in the sunflower oil (or tip in the butter) and the water. Mix well with your fingers and knead thoroughly to get a smooth dough.
5. Take small portions of the dough and roll between your palms to make lime sized balls.
6. Place a ball on a piece of non-stick paper and cover it with another piece of the same paper. Use a rolling pin to flatten it to a thin flatbread of around 2.5mm (1/8-inch) thickness (see note).
7. Peel off the paper on top. Cut the dough using a knife to the size of your choice, or use a cookie cutter to make the biscuits.
8. Press the biscuits at several spots with a fork or the bottom of a toothpick to make tiny perforations before baking.
9. Put a piece of baking paper on the baking tray and arrange the cut chili cheese biscuits with sufficient gaps (0.5cm or 1/4-inch will do) between them to allow for expansion.

To bake:

1. Preheat the oven at 180°C (356°F) for 3 minutes.
2. Put the tray inside and bake the biscuits at 180°C (356°F) for 12 minutes (see note).
3. Soon your kitchen will be filled with the mouthwatering aroma of the chili cheese biscuits. As they bake, the biscuits will start to take on a golden tinge.

   
4. Take them out and set aside to cool for 15 minutes. Enjoy! If any are left over (not likely!), keep covered in an airtight container for later use.

Recipe Notes

The baking time may vary from 10 to 15 minutes depending on the thickness of the biscuits. So, it is best to keep an eye on them as they bake, taking care not to let them brown, as it may spoil the taste.

Please use the image below to pin this recipe: