These are furikake cheese biscuits, a take on the Brazilian cheese biscuit, pao de queijo. This recipe is based on my friend’s family recipe for pao de queijo. Unlike most pao de queijo recipes, this one does not require you to cook down the dough before rolling it and baking it.
The result? A delightfully chewy and delicious biscuits— almost mochi-like in texture. The first time I made a test batch of these I thought it would pair so well with furikake (Japanese seaweed topping), and thus, furikake cheese biscuits were born.
Furikake Cheese Biscuits
- 1/3 cup of water
- 1/2 tsp of salt
- 2 tablespoons of butter
- 2 cups of tapioca flour
- 2 large eggs
- 2 cups of shredded cheddar cheese
- 3 tablespoons of furikake
- In a medium bowl, put the water, salt, butter, tapioca flour, eggs and cheese.
- Mix the dough together. You should get a stiff oobleck like consistency. The dough should hold together and not slump or liquify. If the dough is too stiff and dry, add more water or eggs. If the dough is too liquid, add more tapioca flour.
- Portion dough out into 25g (about 1-1.5 tbsp) masses and roll into balls.
- Next, roll the dough balls in the furikake.
- Place on ungreased baking sheet lined with parchment paper. Be sure to space out the dough balls with 2-3 inches in between.
- Refrigerate the baking sheets for about 20-30 minutes.
- Preheat the oven to 425 degrees F.
- Bake in oven for 10 minutes or until edges are just beginning to brown.