Cheese Biscuit is a classic recipe from the states of Minas Gerais and Goiás in Brazil. The main ingredient for this recipe is a popular item of Brazilian origin: the tapioca starch or tapioca flour. The history tapioca flour begins on farming and cropping cassava root, the most Brazilian of the ingredients.
In the traditional communities of Brazil, tapioca is a by-product of manioc flour production from cassava roots. In this process, cassava is ground to a pulp. The pulp is squeezed, releasing a white starch-rich liquid. This liquid is collected and left to decant. The water is discarded, and the moisture is allowed to evaporate, leaving behind a fine-grained tapioca powder similar in appearance to cornstarch.
Tapioca flour is great for baking and an excellent alternative to wheat flour, as it is gluten free. For this recipe, the main ingredients are tapioca flour and a good cheese. Simple and quick to make, these cheese biscuits are great to serve for breakfast or afternoon tea.
1 cup grated cheese
1 cup tapioca flour
1 tbsp butter
1/2 tsp baking powder
1/4 tsp salt
In a bowl, mix and knead all the ingredients until the dough becomes uniform. It should be very soft and easy to model. Taste the dough and adjust the salt if necessary.
Preheat the oven to 200 degrees Celsius. Model the biscuits as you wish, using a tsp measuring for each one. Place it on a non-stick baking tray.
TIP:To make the marks you see in the photos, use the back of a fork and apply gently on the side of the biscuit.
Bring the biscuits to the oven and bake it until slightly golden on the surface - usually 30 minutes. You can not let it get golden brown; otherwise, it will get dry and hard.
Remove from oven and serve. It's great for breakfast or afternoon tea! Enjoy