A couple of weeks ago my sister sent me this recipe for Red Lobster’s Cheese Biscuit, but here in Australia that name is a little confusing. Â To us biscuits are something small, round, sweet and crunchy. So I’m calling it a Savoury Cheese Loaf, but all credit goes to Red Lobster which I assume is a restaurant.
I have heaps and heaps of sweet recipes for the kids lunch boxes, but savoury ones are in short supply. Â That needs to change, so last week we gave this recipe a try. Â It was gobbled up by all 6 of my kids and one fussy husband. Â The cayenne pepper is far from overpowering so don’t be tempted to leave it out, and you could change it up a bit by using a different cheese, but for this one I just used the block of good old tasty cheese I already had in my fridge. Â The mixture actually reminded me of scone dough, and you could probably have just made cheese scones out of it if you wanted to. Â It’s going to be a nice way to spice up their lunch boxes occasionally.
Savoury Cheese Loaf
3 Cups Plain Flour
1 Tbl Baking Powder
1 tsp Salt
1/4 tsp Cayenne Pepper
1/8 tsp Black Pepper
125g Tasty Cheese, cubed
1 1/4 Cups Milk
3/4 Cup Sour Cream
3 Tbl Butter, melted
1 Egg, lightly beaten
Heat your oven to 180C.
Grease a loaf pan with oil or line with grease proof paper.
In a bowl, whisk together the first 5 ingredients.
Add the cheese cubes to the flour mixture and toss to completely coat the cheese in flour. Â This will help to prevent the cheese from sinking to the bottom of your loaf of bread.
In a separate bowl, whisk together the remaining ingredients.
Fold the wet mixture into the flour and cheese mixture and stir until just combined. Â Do not over stir.
Spread the mixture into the loaf pan.
Bake for 45-50 minutes.
Allow to cool for 10 minutes before removing from the pan.
Cool for one hour before slicing and serving.