With New Year’s Eve around the corner it’s time to start thinking about my favorite cocktail foods which include these cocktail cheese biscuits. Call them finger foods, party food, or appetizers, I must admit that these are often my most favored part of the night!
This post may contain affiliate links of which I may or may not be paid a small commission at no cost to you.
What actually is cocktail food?
Apparently this category relies on one bite dishes.
Something that can be picked up with one hand while the other holds a cocktail.
In other words this is not the dip category however if you are looking for those, I have plenty.
And here is a great link to lots of appetizers, because no one can serve just one!
It was just a few years ago that Manservant decided to bake these amazing cheesy, peppery cocktail biscuits which easily became one of my favorite cocktail foods.
I don’t know what enticed him except that he saw them in the WSJ. For some odd reason he must have been feeling the need for biscuits and quickly my kitchen became coated with flour dust.
In this case the clean-up was worth it. These biscuits are not only addictive, they are truly of the variety that you can’t stop at one!
Let’s call these cocktail biscuits even though I know some of you may think that means these need to be sliced in half and stuffed with ham.
Nope, these party biscuits are too good for that.
Table of Contents
I Adore Cocktail Cheese Biscuits!
Perfect on their own, these salty bite-sized biscuits are made to be eaten with cocktails or champagne or that awesome bottle of red wine.
My guess is that the red wine will taste even better with one of these to munch on.
These party appetizers are perfect for a crowd as this recipe makes 50 bites, but of couse I could eat a lot of them in just one sitting.
Yes these cocktail cheese biscuits might seem to be extra work-and they are- but these are soooo worth it.
And I do not take my sooo’s lightly!
Leftovers would make perfect additions to a salad in place of croutons, but I am guessing there sadly will be none.
How To Make Cocktail Cheese Biscuits
First you must make the onion mixture that is so loaded with flavor the kitchen smells like my version of heaven.
You could even do this a day ahead as it will only infuse the cream with extra flavor.
You could also freeze the butter cubes now if you choose.
Over medium-low heat combine the olive oil, anchovy fillets, red pepper flakes and salt. Cook about 45 minutes until onions are soft and golden.
Cool the onion mixture, then chop it all up. Add the cream and let it chill for at least 15 minutes.
The dough is made in a food processor. Combine flour, baking powder, salt and pulse to mix.
Add frozen butter cubes and process until the mixture looks like coarse meal.
Transfer to a bowl and mix in the cheese. Add the onion mixture and use a fork to mix until evenly distributed.
If you are baking right away, now is the time to preheat the oven to 400.
Line a baking sheet with parchment paper and set aside.
Turn dough out onto a lightly floured counter and form into a square abut 8 x 8.
If the dough is to crumbly to stick together add a tablespoon of heavy cream one tablespoon at a time until it does.
(Here in Denver I always have to add liquid to dough such as bread or biscuits because it is so dry.)
Cut square into quarters with a sharp knife and stack them on top of each other.
Use a rolling pin to gently flatten the quarters into a square about 1/2 to 3/4″ thick.
Trim edges into a neat square and using a ruler cut biscuits into 1″ squares.
Scraps can be rerolled for more biscuits!
Place on parchment-lined pan and sprinkle with additional gruyere.
Bake for about 13 minutes, rotating baking sheet halfway through.
Pro Tips to Make Cocktail Cheese Biscuits
Diamond kosher salt and Morton’s kosher salt are measured differently. Here is a great link on how to adapt if you use one or the other.
Always freeze the butter. When making regular biscuits, I often grate the frozen butter when I make the dough.
How I measure flour: I know many like to weigh their flour, but I aerate the flour in the bag with a fork and then gently spoon it into a dry measuring cup.
Use a ruler. This is one time you will be glad you did!
FAQ’s
Can these cheese biscuits be made ahead?
Though I love these warm from the oven they are also great popped into one’s mouth even at room temperature. You can refrigerate the baked biscuits and reheat at 350 for a few minutes. Unbaked biscuits can also be frozen and baked as needed.
What are cocktail biscuits?
Cocktail biscuits are bite-sized biscuits eaten like French gougeres, which are often served with champagne. However many consider small biscuits that are split in the middle and stuffed with ham a cocktail biscuit, too. Personally, this biscuit is amazing all on its own!
Can biscuits be made without buttermilk?
Absolutely! This recipe is made with heavy cream and butter and is fantastic! Buttermilk is often added to add tanginess to the biscuit and to make them fluffy. Need a buttermilk biscuit recipe?
Other Cocktail Foods
More recipes from Claudia Fleming of Grammercy Tavern? Click here.
I’d love to hear if you make this recipe! Please share a review or rate the recipe,
and be sure to tag me on social!
Recipe Card: Cocktail Cheese Biscuits
Print
Cocktail Cheese Biscuits
- Prep Time: 45 Minutes*
- Cook Time: 13 Minutes
- Total Time: 0 hours
- Yield: About 50 biscuits 1x
- Category: Appetizers
- Cuisine: American
Description
Cocktail cheese biscuits are perfect party food. These salty crunchy bits are perfect with cocktails! And be careful-because you can’t stop at one!
Ingredients
For the onions:
- 1 medium onion, halved and sliced
- 4 Anchovy filets, minced
- 2 T extra-virgin olive oil
- 1/2 t crushed red pepper flakes
- 1 t Diamond kosher salt
- 1/2 c plus 1 T heavy cream
For the dough
- 1 1/2 c plus 2 T all-purpose flour, plus more for counter
- 1 T baking powder
- 1 1/2 t Diamond kosher salt
- 6 tablespoons unsalted butter, cut into 1/2-inch dice and frozen
- 3/4 cup grated Gruyère cheese, plus more for sprinkling if desired
- 2 1/2 tablespoons grated parmesan cheese, plus more for sprinkling if desired
- 1/2 teaspoon freshly ground black pepper
Heavy cream, for brushing
Instructions
Make the onions:
In a skillet over medium-low heat, combine the onion, anchovies, oil, crushed red pepper flakes and salt. Cook, stirring occasionally and adjusting the heat as necessary, until the onions are soft and golden, 30 to 45 minutes. Remove from the heat and let cool, then chop the mixture. Transfer the mixture to a medium bowl, add the cream and refrigerate for about 15 minutes.
Make the dough: In a food processor, combine the flour, baking powder and salt and pulse until combined. Add the frozen butter and process until the mixture resembles a coarse meal, about 15 seconds. Transfer to a large bowl and mix in the cheeses until combined. Add the onion mixture and pepper and, using a fork, stir just until the onions are evenly distributed. The dough will be crumbly.
Position a rack in the middle of the oven and preheat to 400 degrees. Line a large, rimmed baking sheet with parchment paper.
Lightly flour a work surface, turn the dough out on it and shape it into an 8-inch square. If the dough is too dry to stay together, sprinkle it with more heavy cream, 1 tablespoon at a time, just until it holds its shape. Using a sharp knife or bench scraper, cut it into quarters. Stack one quarter on top of another so that you have two stacks. Push them close together; then, using a rolling pin, gently flatten and roll it out into a 1/2- to 3/4-inch-thick square. For neater biscuits, trim any uneven edges of the dough with a bench scraper or sharp knife, reserving the trimmings, then cut the dough into 1-inch square biscuits.
Reroll the trimmings and cut additional biscuits as needed. Working in batches if necessary, arrange the biscuits about 1 inch apart on the prepared baking sheet. Lightly brush each biscuit with heavy cream. Sprinkle them with additional gruyere or parmesan, if desired. If your kitchen is very warm or the dough has gotten soft, chill the cut biscuits in the refrigerator for about 10 minutes.
Bake the biscuits for 7 minutes, rotate the pan front to back and continue baking 4 to 6 minutes more, or until the tops are golden. The biscuits are tender, so if the sprinkled cheese on top melts causing them to stick to the parchment, gently free them with a thin spatula before lifting them.
Serve warm or room temperature.
Notes
Cut biscuits can be refrigerated and baked later in the day. Unbaked biscuits can be frozen for later use. (I did this and they were in my freezer for a year. I don’t recommend this, but I must say they were still delicious!) They can also be baked and then frozen. In that case, reheat them at 350 until warm.
To freeze, place the sliced biscuit dough on a large, rimmed baking sheet and freeze until hard, about 1 hour; then transfer to an airtight container for up to 1 month. Bake as directed. No need to defrost.
Thanks Wall Street Journal and Claudia Fleming for this great recipe!
