Wrångebäck Biscuits

Wrangeback Biscuits.jpg

Back in September I entered these biscuits in the Almnäs Bruk recipe contest. They are the producers behind my beloved Wrångebäck, Sweden’s oldest registered cheese.  Wrångebäck has a wonderful, slightly tart, complex umami flavor, and the feel in the mouth is smooth, dense, and creamy.  The biscuits come together quite easily and they freeze beautifully. Enjoy!


  • 10 tablespoons cold butter, cut into 1/4” cubes

  • 2 cups flour

  • 1 tablespoon baking powder

  • 1 teaspoon freshly ground pepper

  • 1/2 teaspoon allspice

  • 1/2 teaspoon salt

  • 3/4 cups buttermilk

  • 1/2 pound Wrångebäck, grated (about 1 1/2 cups)

*Items with an asterisk can be found at The Cheese Shop of Salem.


1.     Heat the oven to 400 degrees Fahrenheit. Line a baking sheet with parchment paper.

2.     In a large bowl, whisk together flour, baking powder and salt; toss in the butter. Working quickly, blend the butter into the flour mixture by using your hands. When properly blended, the texture should resemble coarse meal and have pea sized pieces of dough throughout.  

3.     Using a fork, stir in the milk until just moistened and the dough comes together. Gently mix in the grated cheese.

4.     Turn the dough out onto a floured surface, dust with flour and gently knead the dough for 6 turns.  Gently roll or pat out the dough into a 12 inch square shape, dusting with flour if the dough gets sticky. Cut the dough into quarters, stack them on top of each other, and gently roll out the dough again into a 12 inch square. Repeat this step twice more, the last time rolling the dough out to a thickness of about 1 inch.  

5.     Using a biscuit cutter, cut eight 2-inch rounds out of the dough, rolling the scraps again if necessary.  

6.     Place each cut out biscuit on a parchment lined baking sheet and brush each with a little heavy cream. 

7.     Bake biscuits for 25 minutes, or until well risen and golden brown. Allow to cool 5 minutes and serve.

Yields 8 biscuits