Cheddar Biscuit Bread

October 21st, 2009

Cheddar Biscuit Bread

When I was in college, I had major problems with insomnia.  Not an occasional night of being unable to sleep, but weeks on end where I would be studying or reading, and suddenly it was 4 o’clock in the morning and I wasn’t even tired.  Or I would get into bed at an oh-so-reasonable hour for a 19- or 20-year old, and lie there, awake, for hours.  My Type-A, hyperproductive friends would smile knowingly when I’d explain that I literally did not sleep, but it wasn’t about bragging rights — it was frustrating, exhausting, and I would have done almost anything to fix it.

Recently, and I’m not sure why, these problems have resurfaced.  After an easy year of falling asleep easily the moment I hit the bed, I find myself wandering out into our kitchen at 2 or 3 am, looking for that midnight snack or snippet of television that will signal to my body that the day is over.

And that’s partially how I conceived of this recipe.  It started out as scones, which are a breakfast food, but to me, this recipe is a bedtime snack.  Savory and rich without being too heavy, a little wedge of this is enough to compel the most reluctant sleeper.  Which is not to say that it shouldn’t be used for breakfast — or, frankly, as an appetizer at dinner.  But after a long day when you want nothing more than to close your eyes, this is comfort food at it’s best.

Night, everyone.

Cheddar Biscuit Bread

Cheddar Biscuit Bread

2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
1 stick cold butter, diced
1/2 cup buttermilk
2 eggs
1/4 pound sharp Cheddar cheese, grated, plus an additional 1/2 cup grated cheese for topping


Preheat your oven to 400 degrees.  Combine the flour with the baking powder and salt. Cut in the butter with a pastry blender, fork or two knives, until the butter bits are pea sized.

Lightly beat two of the eggs and mix them with the buttermilk, then add the mixture to the rest of the ingredients above. Using a wooden spoon, mix until the dough begins to come together. Add the grated cheddar and mix until everything is incorporated.

Place the dough in a cake pan, and sprinkle additional cheddar cheese on top.  Bake for 25 minutes or until golden brown, and serve.

Cheddar Biscuit Bread from Sugarlaws

Tags: breads · Breakfast and Brunch

3 responses so far ↓

  • 1 Josie // Oct 22, 2009 at 3:58 pm

    this looks really good. I love your photos too – lovely!

  • 2 Muse in the Kitchen // Oct 22, 2009 at 8:23 pm

    This looks so good! It’s been a while since I’ve had any kind of cheddar bread. We’re definitely going to have to give this one a try.

  • 3 Jen // Oct 24, 2009 at 7:21 am

    Have you ever tried taking some Benadryl about 30 minutes before you want to go to bed? I’ve struggled with insomnia for years, and that’s what finally made it go away. The bread looks so good!

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