Cheddar biscuits: If the biscuits specifically use cheddar cheese as the main cheese flavor, they might be called cheddar biscuits. a b Lee, S. K., Anema, S., & Klostermeyer, H. (2004, February 18). The influence of moisture content on the rheological properties of processed cheese spreads. International Journal of Food Science and Technology, (39), 763–771. doi: 10.1111/j.1365-2621.2004.00842.x

Classic cheese scones recipe | BBC Good Food Classic cheese scones recipe | BBC Good Food

Melt the butter in a large saucepan. Tip the biscuit crumbs into the butter and mix well until thoroughly combined. Press the buttery crumbs into the bottom of a 23cm/9in springform or loose-bottomed tin. Chill in the refrigerator while you make the topping. Chatziantoniou, S. E., Thomareis, A. S., & Kontominas, M. G. (2015, July 28). Effect of chemical composition on physico‑chemical, rheological and sensory properties of spreadable processed whey cheese. Eur Food Res Technol, (241), 737–748. doi: 10.1007/s00217-015-2499-6

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Cheese biscuits: This is a straightforward and widely used term for biscuits that are flavored with cheese. Cheese biscuits have also been a part of various traditional cuisines around the world. For example, "cheese straws" in the Southern United States are a variation of cheese biscuits, where the dough is rolled thin and twisted before baking.

Cheese sauce recipe | BBC Good Food

If you don't have a biscuit cutter, you can always just place a drinking glass on top of the rolled-out dough and cut around it to make uniform biscuits. Or get the kids to draw basic shapes like hearts and stars on cardboard (cereal boxes work well), cut them out and use them as templates when cutting the biscuits.

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Place the digestive biscuits into a sealable freezer bag. Push all the air out and seal the bag. Crush the biscuits with a rolling pin, being careful not to break any holes in the bag. Cheese straws: These are thin, straw-like cheese biscuits that are often twisted and have a flaky texture. The term "biscuit" has different meanings depending on the region and culinary tradition. In some parts of the world, the word "biscuit" refers to a sweet and crumbly baked good, similar to what is known as a "cookie" in the United States. Sodium alginate is the one of the main ingredients that is responsible for Easy Cheese's pseudoplastic characteristics. More specifically, it contributes to the integrity of the gel-like network formed by the casein and salts. The newly formed network is made possible through cation binding, which converts the hydrophilic sodium alginate into hydrophobic calcium alginate. Guluronic acid residues that are linked together demonstrate a high affinity for calcium ions. Sodium alginate works in conjunction with the destabilization of the casein micelle where calcium ions can interact with guluronic chains. [11] Due to a mixture of these interactions, a gel-like structure is formed rather than a true gel structure. About 0.05–0.5% weight by volume of sodium alginate at a 5.4–5.7 range must be added to the cheese mixture to exhibit these properties during extrusion. [11] Can design [ edit ]