Brazilian Cheese and Cornmeal Biscuits: A Unique Crunch

Nothing beats a homemade snack, especially these Brazilian Cheese and Cornmeal “Biscoito de Polvilho”, the perfect companion for a fresh cup of coffee. This recipe not only brings out the delicious savory notes of cheese and the satisfying crunch of cornmeal, but it is also incredibly easy to make—ideal for a quick and irresistible treat. These biscuits offer a delightful contrast: crispy on the outside and soft on the inside. Made with simple, accessible ingredients, they will quickly become your go-to snack for any time of day.

Curious about the secret to these perfect Brazilian cheese and cornmeal biscuits? Let’s dive into this recipe that wins everyone over with its simplicity and bold flavor.

Ingredients for Brazilian Cheese and Cornmeal Biscuits:

• 14 oz (approx. 400g) sour cassava flour (polvilho azedo)
• 7 oz (200g) shredded Minas cheese (or mozzarella)
• 1/3 cup (100ml) vegetable oil
• 1/2 cup (120ml) milk
• 1/2 cup (120ml) water
• 3.5 oz (100g) fine yellow cornmeal (fubá fino)
• 3 large eggs (for dough consistency)
• 1 pinch of salt

How to make Brazilian Cheese and Cornmeal Biscuits:

1. In a saucepan, combine the oil, milk, water, cornmeal, and a pinch of salt. Bring to a boil over medium heat.
2. Once boiling, pour the mixture over the sour cassava flour in a large bowl. Stir well to scald the flour.
3. Allow the mixture to cool down slightly before adding the eggs one by one. Mix thoroughly after each addition until the dough is smooth and slightly tacky.
4. Add the shredded cheese and mix until well incorporated into the dough.
5. To shape the biscuits, lightly grease your hands with oil, take small portions of the dough, and shape them as desired—horseshoes, rings, or small balls work great.
6. Place the biscuits on a baking sheet (no need to grease the pan) and bake in a preheated oven at 350°F (180°C) for about 30 to 35 minutes, or until golden brown.
7. Optional: Before baking, sprinkle a little extra cheese on top for an extra burst of flavor.

Pro-Tips for Perfect Texture and Flavor

To achieve the perfect texture, ensure you use sour cassava flour (polvilho azedo), as it is essential for the airy, slightly crispy finish. Sweet cassava flour will not yield the same result. The oil, milk, and cornmeal mixture must be boiling when added to the flour to properly “scald” it, which is the key to the ideal dough consistency.

Add the eggs gradually. The dough should not be too liquid; if it gets too runny, the biscuits will lose their shape. You can reserve the last egg and add it only if necessary. While traditional Minas cheese is the classic choice, mozzarella works perfectly. For those who prefer a savory kick, feel free to use a bolder cheese like Parmesan or add a pinch more salt.

When shaping, keeping your hands oiled prevents sticking. Leave enough space between the biscuits on the baking sheet as they will puff up slightly. Baking them until they are a deep golden brown is the secret to that coveted crunchy exterior and soft interior.

Prep time: Approximately 50 minutes (including baking time).

Yield: Makes approximately 20 medium-sized biscuits.

A Bit of Brazilian Tradition:

These cheese biscuits are a staple in many Brazilian regions, especially in Minas Gerais. Traditionally baked in large batches to be enjoyed over several days, they are the ultimate teatime comfort food. The addition of cornmeal is a creative variation that adds a subtle hint of corn flavor and roots the recipe in the country’s rural culinary heritage. Whether you add oregano, black pepper, or use a stronger aged cheese, this recipe is a wonderful way to bring authentic, rustic Brazilian flavors into your own kitchen.