Old-fashioned Cheese Biscuits

Cheese Biscuit

I recently made a hundred-year-old recipe for Cheese Biscuits. The recipe was simple to make and the biscuits were tasty. My husband said, “You should make these again sometime,” which is high praise from him.  This recipe is a keeper.

Here’s the original recipe:

Recipe for Cheese Biscuits
Source: The Boston Cooking-School Cook Book (1923)

When I made this recipe, I used shortening rather than lard. Here is the recipe for Baking Powder Biscuits that the Cheese Biscuits recipe refers to:

Recipe for Baking Powder Biscuits
Source: The Boston Cooking-School Cook Book (1923)

And, here’s the recipe updated for modern cooks:

Cheese Biscuits

  • Servings: approximately 6 biscuits
  • Difficulty: moderate
  • Print

1 cup bread flour

2 1/2 teaspoons baking powder

1/2 teaspoon salt

1/2 tablespoon lard or shortening

1/2 tablespoons butter, softened

3/8 cup milk and water in equal parts (3/16 cup milk + 3/16 cup water) (Don’t worry if the proportions aren’t exactly the same for the milk and water. It will turn out fine even it they are not.)

1/2 cup grated cheese (I used cheddar cheese.)

Preheat oven to 425° F. Mix the dry ingredients together; cut (work) in the lard or shortening and butter using fingers, pastry blender, or food processor.  Gradually add the milk and water mixture while mixing with a knife or spoon.  Continue adding liquid until there is a soft dough. Add grated cheese, and gently stir until the cheese is evenly distributed.  The amount of water needed varies depending upon the type of flour. On a floured board, pat or roll the dough until 1/2 -inch thick. Cut with a round biscuit cutter. (I used a glass as the cutter.) Place on greased baking sheet, and bake for 12- 15 minutes, or until lightly browned. Serve warm.


20 thoughts on “Old-fashioned Cheese Biscuits

      1. Out of pure curiosity, I may need to ask my friends at King Arthur when “bread flour” was first produced as such. I love these little details.

        1. In addition to bread flour, I know that I’ve seen recipes for several different types of flour in hundred-year-old cookbooks: cake flour, pastry flour, graham flour.

    1. hmm. . . I don’t think that I’ve ever had Red Lobster biscuits. I’m going to see if there is a Red Lobster restaurant near here.

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