05 March, 2016


Cheesebread was mentioned twice in the book Loamhedge, first when three young Redwallers sneak out of the abbey to go to a festival, and later when refreshments are brought to watchers working to keep enemies from climbing over the wall. I decided to make it in the style of quick, fluffy drop biscuits infused with cheese shreds . I highly recommend eating these warm, while the cheese is gooey and the biscuits are super soft. I left these simple because I wanted the mild monterey cheese to stand out. Feel free to add herbs if you like, or to use a stronger cheese.


Prep time: 10 minutes
Cook time: 15 minutes
Total time: 25 minutes

Yield: 10 biscuits


  • 2 cups white whole wheat flour
  • 1 tbsp baking powder
  • 4 tbsp butter
  • 1 cup milk
  • 1/2 cup shredded cheese (I used Monterey jack)

  1. Preheat oven to 425F
  2. Mix together the flour and baking powder
  3. Cut the butter into the flour with a pastry cutter or two knives until the butter pieces are smaller than peas
  4. Add milk and mix until just combined (dough will be sticky)
  5. Fold in cheese
  6. Drop in 10 lumps on a baking sheet (they don't need to be pretty, but try to make them all similar sizes so they bake at the same speed)
  7. Bake for about 15 minutes, or until golden brown

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