My maternal grandparents live in a quaint, western-Michigan town known as Holland.
When I say it is quaint, I mean that it is the best town I have ever visited.
I would almost be convinced to move there if it did not snow.
Maybe I will make it my summer home.
When I try to associate foods with Holland, I am always brought back to Mickey Mouse pancakes, lil’ smokies, macaroni-and-cheese, and lime sherbet–the delicious foods that my grandma served when I visited her house every summer.
Unlike me, most people associate the Dutch with cheese and apples.
To be honest, I did not expect this recipe to taste good. I was inspired by this recipe, but I made a number of adjustments based on what I had. For example:
- I reduced the measurements to snack-size (I didn’t want thirty cookies laying around if i didn’t like them).
- I used Swiss cheese instead of Gouda.
- Whole wheat pastry flour was substituted in for white flour.
- I added a teaspoon of water to bind the dough together.
I greatly feared that all my adjusting would ruin the recipe. In fact, I almost chose to forgo any picture taking because I thought it would be a waste of time.
I was wrong.
Just take my word for it; you don’t want to miss out on these mild, cheesy, crispy biscuits.
Dutch Cheese Biscuits
*This recipe serves one. For the original recipe, click here.
- 1 oz. cheese (Gouda is recommended, but I used Swiss)
- 2 and 1/4 tablespoons flour
- 1/2 tablespoon butter
- 1/4 teaspoon baking powder
- pinch of pepper
- pinch of nutmeg
- water (as needed)
- Preheat oven to 400 degrees Fahrenheit
- Combine all ingredients (besides water) in a food processor and grind until a crumbly dough forms. Add water if necessary.
- Cover and chill for 20 minutes.
- Remove from refrigerator and roll dough onto a floured surface. Continue flattening and spreading dough until it is about 1/8 inch thick.
- Use a cookie cutter to cut out shapes and transfer to a cookie sheet.
- Bake approximately 10 minutes until golden brown.
- Remove from oven and let cool.
- Eat and enjoy!