No Bake Eggless Cheese biscuits on Tawa (Stove Top or Griddle)

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No Bake Eggless Cheese Biscuits on tawa with step by step photos. These are soft cheese biscuits made on stove top (tawa or skillet).

eggless cheese biscuits tawa griddle

These cheese biscuits have bread like texture and are the American version of biscuits, similar to scones. They are not what we Indians call as biscuits, which are crisp.

I have got a lot of requests to post baking recipes that can be made without an oven. Hence this no bake biscuit recipe, which is the first in these series and I plan to add more, as and when time permits. There are cookies, scones, cakes that can be easily made without an oven.

If you have an oven, then you can check this recipe of Baked Cheese biscuits made in the oven.

These no bake cheese biscuits go very well as a starter or even nice snack with tea or coffee. You can serve them plain or with a side cheesy dip. They also make for a good side snack in tiffin boxes.

How to make no bake cheese biscuits on stove top

1. Take 1 cup whole wheat flour (120 grams), ½ cup all purpose flour/maida (60 grams), ½ tsp salt, ½ tsp black pepper powder, ¼ tsp baking soda and ½ tsp baking powder in a mixing bowl. You can add your choice of spices & herbs too. To make it Indian way, you can add cumin, red chili powder, carom seeds/ajwain or sesame seeds. You can also make them completely with all purpose flour.

flour for cheese biscuits

2. with a spoon or spatula mix everything very well. You can also seive the above ingredients together.

flour for cheese bisuits recipe

3. add 40 grams (3 tbsp) chopped chilled butter. Better to chop the chilled butter in cubes or sticks. You can add either salted butter or unsalted butter.

add butter to biscuit flour

4. mix the butter with the flour. You can cut the butter with two knives and mix in the flour or do with your hands. Meaning just break the butter with your fingers in the flour and mix. This can also be achieved with a food processor or a stand mixer. if the butter melts while mixing with your hands, keep the mixture in the fridge for some minutes and then start again.

mix butter - making eggless cheese biscuits

5. the mixture should get a bread crumb like texture.

making eggless cheese biscuits recipe

6. add grated cheese. 80 grams cheese, grated or about ½ cup tightly packed grated cheese. Plain regular cheese or cheddar cheese can be added.

add cheese

7. lightly mix everything.

mix cheese biscuit mixture

8. add a few tbsp of milk and start bringing the whole mixture together.

add milk to cheese biscuit mixture

9. add the remaining milk and continue to bring the mixture together.

add milk to cheese biscuit mixture

10. Gather the mixture. Don’t knead. Overall 7 to 8 tbsp of milk is added.

eggless cheese biscuit dough

11. Bring the whole mixture together in a dough. But don’t knead like we do for chapati dough. cover and keep this cheese biscuit dough in the fridge for 30 minutes.

eggless cheese biscuit dough

Making cheese biscuits

12. Remove the dough from the fridge. next sprinkle some flour on the work surface as well as on the dough.

eggless cheese biscuit dough

13. With a rolling pin, roll the dough evenly.

roll eggless cheese biscuit dough

14.  roll to about 0.50 cm to 0.75 cm thickness.

rolling tawa cheese biscuits

15. with a biscuit cutter or a small bowl, cut the rolled dough. Gather the remaining dough and again roll and cut the biscuits with a biscuit cutter.

cut eggless cheese biscuits

Cooking cheese biscuits on tawa (stovetop)

16. heat 1 tbsp olive oil in a tava or griddle. You can also heat butter. Keep on a low flame.

heat butter - making cheese bisuits

17. place the cheese biscuits. Keep the flame to the lowest, so that the biscuits don’t burn. on a high flame, the biscuits will be browned or burnt faster from outside and remain uncooked from inside.

place the cheese biscuits on tawa

18. within a minute, flip the biscuits. You will see the bases have got browned.

making eggless cheese biscuits recipe

19. flip again and a couple of times more till they are evenly golden and crisp. These biscuits cook quickly. Takes about 3 to 5 minutes on a low flame. I cooked the biscuits in three batches and used 1 tbsp olive oil while frying each batch. Overall I added 3 tbsp oil for cooking the entire lot.

making eggless cheese biscuits recipe

20. once done keep them on a wired rack and let them cool. Cook all cheese biscuits this way. Add about ½ to 1 tbsp olive oil while cooking the biscuits in batches.

eggless cheese biscuits recipe, cheese biscuits recipe

21 You can serve cheese biscuits hot or warm or at room temperature. They taste good as they are. But you can serve a cheesy dip along side or with a cup of hot ginger tea. you can also sprinkle some black pepper while serving them.

When they are hot or warm, they are crisp. But when they get cooled completely, the crispness is not there and they taste a bit more soft and better. These cheese biscuits stay good in a cold climate at room temperature for about 2 to 3 days. Otherwise keep in the fridge. Makes about 28 to 30 small cheese biscuits.

tawa cheese biscuits
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eggless cheese biscuits recipe

No Bake Cheese biscuits (Eggless)

4.34 from 6 votes
Soft bread like cheese biscuits made on stove top or on a tawa or skillet.
Prep Time 40 mins
Cook Time 15 mins
Total Time 55 mins

Cuisine American, World
Course: Starters
Diet: Vegetarian
Difficulty Level: Easy

Servings 28 to 30 small biscuits
Units

Ingredients

  • 1 cup whole wheat flour (atta) or 120 grams atta
  • ½ cup all purpose flour (maida) or about 60 grams maida
  • 40 grams chilled butter - about 3 tablespoon chopped chilled butter, salted or unsalted
  • 80 grams plain regular cheese or cheddar cheese - about ½ cup tightly packed grated cheese
  • 8 tablespoon milk
  • ½ teaspoon salt or add as required (if using salted butter, then do keep a check on the salt)
  • ½ teaspoon black pepper or add as required
  • ¼ teaspoon baking soda
  • ½ teaspoon baking powder
  • 1 teaspoon corn starch optional
  • 2 to 3 tablespoon olive oil
  • some whole wheat flour for dusting

Instructions

preparing dough

  • Take 1 cup whole wheat flour (120 grams), 1/2 cup all purpose flour/maida (60 grams), 1/2 tsp salt, 1/2 tsp black pepper powder, 1/4 tsp baking soda and 1/2 tsp baking powder in a mixing bowl.
  • With a spoon or spatula mix everything very well. You can also seive the above ingredients together.
  • Add 40 grams chilled butter. Better to chop the chilled butter in cubes or sticks. You can add either salted butter or unsalted butter.
  • Mix the butter with the flour. You can cut the butter with two knives and mix in the flour or do with both your hands. Meaning just break the butter with your fingers in the flour and mix. This can also be achieved with a food processor or a stand mixer. 
  • If the butter melts while mixing with your hands, keep the mixture in the fridge for some minutes and then start again.
  • The mixture should get a bread crumb like texture.
  • Add grated cheese. Lightly mix everything.
  • Add a few tbsp of milk in parts and start bringing the whole mixture together.
  • Add the remaining milk and continue to bring the mixture together. Don't knead. Overall 7 to 8 tbsp of milk is added.
  • Mix and gather and bring the whole mixture together in a dough. But don't knead like we do for chapati dough. Cover and keep this cheese biscuit dough in the fridge for 30 minutes.

making no bake cheese biscuits on tawa or griddle

  • Next sprinkle some flour on the work surface and roll the dough to get about 0.50 cm to 0.75 cm thickness.
  • With a biscuit cutter or a small bowl, cut the rolled dough. Gather the remaining dough and again roll and get the biscuits with a biscuit cutter.
  • Heat 1 tbsp olive oil in a tava or griddle. You can also heat butter. Keep on a low flame.
  • Place the cheese biscuits. Keep the flame to the lowest, so that the biscuits don't burn.
  • Within a minute, flip the biscuits. You will see the bases have got browned.
  • Flip again and a couple of times more till they are evenly golden and crisp. These cheese biscuits cook quickly. Takes about 3 to 5 minutes on a low flame.
  • Once done keep them on a wired rack and let them cool. Make all cheese biscuits this way. 
  • Add about 1/2 to 1 tbsp olive oil while frying the biscuits in batches.
  • You can serve cheese biscuits hot or warm or at room temperature. They taste good as they are. But you can serve a cheesy dip along side.

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Meet Dassana

Welcome to Dassana's Veg Recipes. I share vegetarian recipes from India & around the World. Having been cooking for decades and with a professional background in cooking & baking, I help you to make your cooking journey easier with my tried and tested recipes showcased with step by step photos & plenty of tips & suggestions.

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43 Comments

  1. Hi Dasanna.. I have started following you recipes since recently and each of the ones I have tried hav come out very well. Thanks to you, my family now considers me a pro at cooking.. 🙂

    I had one doubt with this recipe though. is there anything I can do to ensure these biscuits would retain their crispiness if kept for a few days. would frying them help?

    1. thanks supriya and glad to know that your family considers you a pro in cooking. my concern is that deep frying may make the cheese melt and it may stick in the kadai or pan. baking will give a crisp texture. an alternative would be to pan fry or shallow fry, like how we fry tikkis or cutlets. but here also as soon as the base is golden and crisp, the biscuits need to be flipped. with shallow frying also, the biscuits will be crisp till hot. once they cool down, the crispness will not be there. for deep frying, you can check a few pieces to see how they turn out. also you can cut them like shankarpali (diamond cuts) and not round. i guess they will puff up while frying. but my only concern while deep frying is melting cheese. the biscuits should not burst and make a mess in the kadai.

  2. Dear dassana can I use paneer instead of cheddar cheese….actually ways the difference between paneer n different variety of cheese5 stars

    1. shubha, paneer cannot be added in this recipe. cheese is different from paneer. paneer is fresh cheese made by coagulating milk with an acidic ingredient and just involves a few basic steps – coagulating milk, draining the whey and then setting the paneer. whereas cheese is made with addition of a bacteria culture with the addition of rennet for some types of cheese. depending on the type of the cheese, the coagulating mixture is drained, cooked, pressed and then ripened or cured. or you can say that paneer is fresh cheese, whereas the other varieties of cheese are not fresh cheese.

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