Queso Fresco & Olive Oil Biscuits {blender biscuits}

21 | November 22, 2010

I can’t even describe how good these biscuits are! My best attempt would be to compare them to a creamy and puffy biscuit. Although they are not technically a biscuit. They are like eating buttery, slightly salty, creamy airy puffs of…I don’t even know. They are that good. The fact that it takes a total of 3-5 minutes to create in a blender and 15 minutes in the oven makes these the quickest dinner rolls/biscuits ever. Every time I make them there is never any left and leaves people begging for the recipe.

It all started when I was attempting a recipe for Brazilian Cheese Bread from my favorite food blog of all time, Simple Recipes. (Seriously, check this blog out. If there were any food blogger that I would like to be in the kitchen with it’s Elise Bauer!) I was supposed to use tapioca flour but living in a town where anything other than all-purpose flour is a mystery I could not find any. I did have a stash of rice flour in my pantry from a recent trip to Whole Foods and used that instead. I thought since it didn’t have gluten that it would be the same thing. I noticed right off the bat that I was wrong and spent the next hour trying to play with the batter to get the consistency that I thought I needed. The result made our mouths water for more and I knew instantly that I had to keep playing around with this to get it right. Later I did find some tapioca flour and correctly tried Elise’s recipe for Brazilian Cheese Bread and the result was the total opposite of my concoction. I encourage you to try Brazilian Cheese Bread but I will warn you they are nothing like our traditional rolls and biscuits. They are very very chewy and it took a while for my American palette to get used to. None the less, I am happy for trying this recipe in the first place because it led to one of my favorite creations since the limoncello cookie! Thanks Elise for the inspiration.

Queso Fresco and Olive Oil Biscuits {Blender Biscuits} makes 6
prep time: 5 minutes cook time: 15-20 minutes
gluten free

  • 1 egg at room temperature*
  • 1 1/4 cup milk
  • 1 cup Queso Fresco*, crumbled
  • 1 cup white rice flour
  • 1/3 cup extra virgin olive oil
  • 1/2 tsp kosher salt

Ok…ready? This will be the easiest biscuit/roll recipe you will ever make.

Preheat oven to 400°. Put all ingredients in a blender. Blend on high for 45 seconds.

Pour in a well greased muffin cup and place in the oven. Bake for 15 to 20 minutes until the biscuits are slightly golden on top.

And your done. Easy right? Serve and watch them disappear fast. Although this makes only 6 servings you can easily double the ingredients to make 12 for your Thanksgiving dinner this upcoming holiday.

*Notes
Egg:If you forget to leave the egg out to get to room temp like I always do, put it in a glass of warm water for a minute.
Queso Fresco: is traditionally a Mexican farmers cheese. You can usually find it in the grocery store.

    Comments

  • Holly


    yummmmm

  • Tickled Red


    Okay, you’re killing me here with the bread! Just call me dough girl and save me a dozen or so please.

  • Dolly


    I love pao de queijo — those little cheese breads from Brazil. I craved them and found a recipe to make them. But I will try this one out too! This looks great.

    • In Sock Monkey Slippers


      Is that what they are called? Thanks for letting me know! These are not pao de queijo but inspired by them. Sounds like you have a recipe for the traditional pao de queijo but if you need another one do check out Simply Recipes recipe. Thanks for stopping by!

  • Joan Nienajadlo


    question, I followed the recipe except I didn’t have any queso fresco and used sharp cheddar instead. I baked them for 15 minutes and the middle was still a thick wet batter. I put them back in for another ten minutes, the crust was very dark and the middle was still a half cooked batter. Is it suppose to be this texture?

    • In Sock Monkey Slippers


      I am so sorry! I’ve had many great responses on Twitter, Tastespotting, and Tasty Kitchen from this recipe. The only thing I can conclude is maybe sharp cheddar has more moisture or oil than queso fresco and caused the biscuits to not cook properly. I have used it with monterey jack cheese before and it still came out but the taste wasn’t as great as queso fresco. It is supposed to be more of a creamy texture than a biscuit but definitely not uncooked. I’m sorry you had a bad experience but I promise you these are pretty good!

      • Joan Nienajadlo


        Thank you for your response. I will definitely try these again using queso fresco. I loved the taste and texture of the crust.

  • kara


    Really? Seriously my husband thanks you, lol! It’s coming down to “have you checked that website today…any new recipes?”

  • peter


    fwiw, if you add another egg, you pretty much have a cheese popover.

    if you use all purpose flour at these measurements, the batter is too thick to have all the bubbles combine, and you end up with a biscuit. which appears to be what you have here.

    • In Sock Monkey Slippers


      Exactly why they are called biscuits because they are but just a little lighter. I encourage you to try the traditional brazilian bread recipe that this one is based off of. If you do please let me know what you think! Thanks for stopping by!

  • Sybil Naassau


    Hi- do you think you could reinvent these without using white rice flour– one of the most unhealthy flours we use on this diet? Any chance brown rice flour would work? White rice flour has one of the highest glycemic ratings and no food value whatever. We are trying so hard to get members to use healthier products, there must be a way to redo these- they do sound so good!

    • In Sock Monkey Slippers


      I am not on a gluten-free diet and don’t know the specifics. Thanks for pointing out that brown rice flour is a healthier flour. I’m intrigued to see if it would work and have ordered some since my local store does not carry it. The basis of this recipe comes from a traditional brazilian bread recipe that uses tapioca flour. I think it would work with brown rice flour and you are more than welcome to try. Please let me know the results!

  • Johanna


    Definitely used the wrong kind of cheese in these when I made them yesterday like Joan did above. Do you think it would work without cheese at all? Any suggestions?

    Thanks!

    p.s. they smelled heavenly, just woefully batter-y inside.

    • In Sock Monkey Slippers


      I’m going to go on record now and say don’t use any cheese with excessive oil. Apparently it just doesn’t work and I’m so sorry it didn’t work for you! I think it might work with out cheese. If you try please let me know! Thanks

  • BlessedBlogger


    These look sooo good! When I saw the pictures I thought they looked more like a cross between a roll and a popover than a biscuit and the recipe actually is very similar to the recipe we use for popovers from King Arthur Flour (http://www.kingarthurflour.com/recipes/gluten-free-popovers-recipe).

    The main difference I’m seeing is the eggs swapped for the olive oil and the cheese. As good as they look each one is about 300 calories (as apposed to the popovers which are around 100 each and that recipe makes 12 instead of 6) so I’ll have to save this recipe for one of my splurge days. I wonder if there’s a way to replace the olive oil with something less fattening and cut the cheese in half but still get the right flavor/texture. Might be worth experimenting with. Thanks for the recipe!

  • Lana


    I’m going to try this recipe with brown rice flour this evening. I’ll report back with the results!

    • Lana


      I used brown rice flour in this recipe- it was delicious! Thank you!

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