HomeBaking Cheddar Cheese Buns

Cheddar Cheese Buns

Comments : 1 Posted in : Baking on by : Sheila Tags: , , , , , , ,

A week or so ago, we bought some cheese buns from Costco (I know, big shock, I bought stuff at Costco). Today, I grabbed the last one….and it was fuzzy blue….well, not fuzzy blue, but it had fuzzy blue freckles….short story long, it was compost. I really wanted that bun.

So I made some today. Not yeasty buns, more like baking powder biscuits. They don’t take very long – so the cheese craving can be beat in about 45 minutes. Not super fast, but faster than hopping in the car and going to Costco.

I grated a pretty big piece of skin off the corner of my thumb – not down to blood, but I’ll tell you, it scared the bejeebus out of me. I got much more careful while I grated the rest of the cheese.


  • 2 cups flour
  • 4 tsp baking powder
  • 1/4 tsp salt
  • 1 cup grated cheese
  • 1 cup milk
  • 1/4 cup cold butter (or margarine)
  • 2 eggs
  • 1 or 2 green onions, chopped
  • 2 or 3 TB parmesan cheese
  • a sprinkle of red pepper flakes

In a medium sized bowl mix the dry ingredients together. I used a Dutch whisk – I don’t say this about many things, but spend the money and get one. So useful, not to mention a fabulous tool for all kinds of things.

Add the cheese. Mix until well coated with the flour mixture. Put the butter in and mix it in using the whisk….get those small pieces of butter all covered in flour.

Make a well in the middle, dump in the eggs and give them a quick little mix to break the yolks (don’t mix them in, just mix them up). Add the milk in and then mix all together.

Don’t mix like a crazy person. Just get the dry ingredients wet. The Dutch whisk is phenomenal for this. If your mixture is at all wet (if it is, you’ll know), add a tablespoon or two of flour and quickly mix it in.

The batter will be wet and lumpy, but there shouldn’t be puddles of wet – if that makes sense.

Now, you have two choices, make buns like I did, or make a loaf. If you make a loaf, adjust the baking time. By the way, preheat the oven to 375F.

I made 8 very large cheese buns, but you can certainly make them smaller.

Bake for 30 minutes for the big ones. Smaller buns, I would start with 15 minutes and check every 5 thereafter. They should be starting to go golden on the top, perhaps showing some cracking and the bottoms should be golden also.

Let them cool and then chow down.


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