Savoury Cheese Loaf

Savoury Cheese Loaf


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.  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.  That needs to change, so last week we gave this recipe a try.  It was gobbled up by all 6 of my kids and one fussy husband.  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.  The mixture actually reminded me of scone dough, and you could probably have just made cheese scones out of it if you wanted to.  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.  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.  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.