These soft and delicious Cherry Walnut Cheddar Biscuits are my farewell to the cherry season.
Yes, unfortunately, all good things tend to end. Like a vacation, your favorite ice cream, or cherry season.
As I mentioned in my last post, the price for cherry has dramatically gone up. Perhaps, I’m being a little dramatic. You can still find some good cherries for a very decent price; however, it ain’t good enough to use them in cooking.
Besides – I guess I’m about to say a horrible thing you won’t understand – I think I’ve eaten enough cherries this summer to satisfy my cravings. I know, sounds odd. Who would ever get tired of eating cherries, eh? Normally, it’s not my case.
On the other hand, I doubt this. I’m fully enjoying lots of watermelons now, and I’m just not sure I have enough space in my stomach for all the food (Remember ALF? That cute red-haired dude had 8 or 9 stomachs. Sometimes I envy him).
Also, there’s nothing to regret about. When I shared the very first cherry recipe this summer, I said making and posting at least 4 more ideas would be fantastic. I did 7. Not bad, Ben! And I’m talking only about the food which got a chance to be photographed and published here.
So, let’s imagine these Cherry Walnut Cheddar Biscuits is the last cherry recipe this season (If anything happens, I will just have “another last” or “the very last” recipe).
Cherry Walnut Cheddar Biscuits
As some of you might remember, I’ve been enjoying sweet&savory kind of cookies this year. Indeed, I haven’t determined the appropriate name for them. Sometimes I call them cookies, sometimes biscuits. Either way, these sweet&savory creations are delicious.
A few weeks ago I thought that would be great to incorporate either fresh strawberries or cherries in cheese cookies. As you see, I opted for cherries, and today I’m sharing the recipe for these
Cherry Walnut Cheddar Biscuits with you. On a side note, I think the combo of strawberry and smoked cheddar is palatable too, so I might try it one day.
Cherry Walnut Cheddar Biscuits turned out delicious. Soft inside but chewy and slightly crispy on outside, herbaceous, and cheesy. What not to love about them?
But I’ll be honest with you. I anticipated a more fabulous result. Delicious? Definitely. Sensationally good? Mmm, I’ve had savory cookies tasted better.
The dough on its own was delicious, buttery and well seasoned. The thing is that the baked cherries, although they were sweet and ripe, turned a little bland.
I believe dried cherries would work much better in this recipe. They should give a burst of flavor (Or is it just another your wrong expectation, Ben?). Yes, I’m definitely trying this recipe with dried cherries later on.
Anyway, although these savory cookies/biscuits might not be the most scrumptious I’ve made, this recipe is a good way to wrap the cherry season up. Or if you haven’t even started it, I hope these biscuits become the first cherry recipe this summer for you.
- 1 cup grated cheddar, preferably smoked, divided
- 1/2 cup grated hard cheese
- 1 cup soften butter
- 1 large egg
- 1 and 1/4 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1 cup pitted cherries, halved
- 1/2 cup finely chopped walnuts
- 1 tbsp. fresh thyme
- 1 tsp. Italian or Greek seasonings
- 1 tsp. smoked paprika
- pinch of salt
- pinch of black pepper
- 1 small egg
- 2/3 - 1 teaspoon water
- a little pinch of smoked paprika (optional)
- In a bowl, combine the 2/3 cup of cheddar, hard cheese, butter, and egg. Beat until smooth,1 minute.
- Stir in the flour (add 1 cup first reserving the remaining), baking powder, salt, herbs, and spices. Mix until all ingredients incorporated adding more flour if necessary.
- Stir in the cherries and walnuts. You will get soft dough. Cover the dough in plastic wrap and place in the fridge for 30-40 minutes.
- Preheat oven to 175 degrees C. Cover baking sheets with parchment.
- To make the egg wash, in a small cup/bowl mix one small egg and a little of cold water
- Roll the dough out (about 0,7-1 cm) and cut cookies with a cookie cutter or just slice with a knife. Place the cookies onto the sheets. Using a brush, slightly brush the cookies with the wash and sprinkle with the reserved 1/3 cup of cheese, then, if desired, sprinkle with the additional paprika.
- Bake the cookies for about 10-14 minutes or until slightly golden brown (They will look soft; however they will a bit set)
- Remove from the oven and let completely cool.