Biltong Cheese Scones Recipe

Ingredients:

• 2 cups cake flour

• 4 tsp. baking powder

• 1 tsp. salt

• 1/4 tsp. pepper or cayenne pepper

• 5 tbs. butter

• 2 eggs

• 3/4 cup milk

• 1 1/2 cups grated cheese

• 1 cup sliced Biltong or Grated Biltong

Instructions:

1. Preheat the oven to 475 degrees F.

2. Sift together the dry ingredients.

3. Rub in the grated butter with your fingertips.

4. Beat the eggs and blend with the milk.

5. Add cheese.

6. Cut in the liquid with a spatula; do not knead the dough.

7. Add more milk if needed so that the dough is stiff enough to roll out.

8. Place the dough on a floured surface and flatten gently with your hands to a thickness of 1 inch.

9. Cut into rounds with a biscuit cutter.

10. Place on a greased baking sheet and bake for 10 minutes or until the scones are nicely browned on top.

11. Serve with butter and Biltong to impress your friends and family.

FAQs Biltong Cheese Scones Recipe

What makes this charcuterie board different from a regular one? 

The Biltong and Droewors. Most boards lean on salami and prosciutto, which are fine, but Biltong has a different texture — denser, chewier — and a beef flavor that pairs really well with sharp cheeses. Droewors are thin dried beef sticks with a slight spice to them. Once people try them on a board they usually want to know where to get more.

Do I need a special board or can I use what I have?

A large round wooden platter is ideal because the round shape makes it easier to build outward from the center. But a cutting board or any flat surface big enough to hold everything works fine. The goal is to fill 95% of the surface — gaps make it look unfinished, which is why you keep small items like grapes and rosemary nearby to plug holes at the end.

Can I put this together ahead of time?

Most of it, yes. You can arrange everything except the brie a couple hours before guests arrive and cover it loosely. The brie goes on last, warm, right before serving — that's the one step you can't skip or do early. A cold, uncut brie doesn't have the same effect as one with the cheese flowing out.

What cheeses actually work well with Biltong?

Aged cheddar, gouda, and goat cheese are the three that hold up best next to the bold flavor of Biltong. Brie works on the same board but functions differently — it's mild, warm, and rich, which gives guests a break from the stronger flavors. Avoid very delicate cheeses that get lost next to the dried meats.

How much Biltong and Droewors do I need for a full board?

One bag of each is enough for a board that serves 6 to 8 people alongside the other items. If Biltong is the star and everything else is supporting it, go with two bags. The Traditional and Spicy varieties together on the same board is a good move — people who want heat go for the Spicy, everyone else sticks to Traditional, and both disappear at about the same rate.