The first time I went to a Red Lobster® restaurant, I fell in love with their cheesy biscuits. The first time I tried to make cheesy biscuits, I failed miserably. The first time I tried to make cheesy bread, I failed.
It’s hard to get enough cheese in your baked goods. Grated cheese, unless it is very sharp, just doesn’t deliver enough flavor after it’s baked. When you add more cheese, you upset the balance in the recipe. If you add enough cheese to yeasted breads, the sodium upsets the yeast.
Dry cheese powder is so concentrated that you can deliver a load of flavor. There are also cheese booster products that add punch without continuing to load your baked goods with cheese.
We’ve experimented a lot with cheese in breads and biscuits. We have developed and sell a New England Cheddar Biscuit Mix that makes biscuits very close to those at Red Lobster and several bread mixes with cheese.
Cheese powder is dry and fine, much like flour. You can substitute cheese powder for part of the flour in many recipes. The following guidelines will give you directions.
Guidelines for using cheddar powder:
- Replace no more than 33% of the flour with dry cheese powder.
- There is quite a bit of sodium in dry cheese. Leave the salt out in your bread recipe; the cheese will deliver enough salt. Cut back on the salt in other recipes.
- If you are making cheesy bread, be patient. The sodium will slow down the rise. It may take twice as long for your bread to rise.
- Adjust the water. Cheese powder seems to absorb more water than flour. You may need to add another tablespoon or two of water.
- Consider using a cheddar cheese booster. It delivers extra cheese flavor, it’s more economical than using dry cheese alone, and there’s less sodium. Less sodium
- is especially significant when you are dealing with yeast. Try cutting back the dry cheese to 20% of the flour and delivering the rest of the flavor with cheese booster.
- Cheese powder is dehydrated cheese and therefore has a high fat content. You may be able to eliminate or reduce the butter or other fats called for in a recipe.
- The cheese may increase the baking time by five minutes or so.
- The lactose in the cheese will accentuate the browning of the rolls. Let the rolls get to a rich golden brown color or use your thermometer. The internal temperature of baked breads should be at least 190 degrees.
Cheese powder can also be used in casseroles, gravies, and soups. (Many packaged macaroni and cheese products have a dry cheese packet made of dry cheese, booster, and flour.)
Storing your cheese powder:
It’s worth keeping dry cheese powder and cheese booster on hand for when you want to make cheese biscuits or bread.
The product comes in a zippered Mylar package and will keep unopened for at least six months. Once opened, zip it up again. If you are not going to use it right away, store it in the refrigerator or freezer where it will last a long time.