Curd-cheese biscuits with cherries — Natalia's home recipe, with the list and the method.
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Curd biscuits are a healthy sweet. It is soft and crumbly. It cooks extremely quickly and is a great addition to tea. Let's whip up curd cheese biscuits.
Butter (can be replaced with spread) should be at room temperature. Grind the butter with sugar, then add soured cream, eggs and curd cheese and grind thoroughly with a whisk or mixer. Add baking powder to the flour, pour it all into our mixture and knead the soft dough.
Form the finished dough into balls and place on a baking tray sprinkled with flour. Place a cherry in the middle of each ball. I used frozen cherries, but you can use other berries, such as raspberries, cherries, currants or strawberries.
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Puddings & bakingI no longer pour milk into this dough. Soft, slightly “wet” yeast dough that stays fresh — the secret is kefir. Soured milk, kefir or homemade buttermilk is ideal for yeast baking. For a slightly “wet” dough, mix it on soured milk: it stays soft and fluffy, the yeast works better, and the loaf keeps its flavour.
Puddings & bakingA plum cake with streusel: tender, moist crumb, plum filling and a crunchy sugar crust.
Puddings & bakingCurd-cheese biscuits from my grandmother: quick, no long kneading, and rather good for you.