Pao de Queijo (Brazilian cheese bread)

After my husband and I went to Tucanos (a Brazilian grill) we kept craving their cheese puff rolls. So we found this recipe to try, and it's pretty close. Evidently, to be really authentic to Brazil, you'd have to use Queijo Minas, but it's not available in the US. But Parmesan is pretty good, too. Some people say to use half Parmesan and half Mozzarella, but I haven't tried so I don't know. Do what you want! Also, you can find manioc flour (aka manioc starch, or tapioca starch/flour) in any Mexican or Asian food market, or probably also in the specialty food section of your grocery store, though it's probably cheaper at an Asian or Mexican market.


3 cups sweet manioc starch or sour manioc starch
1 cup milk
1/2 cup vegetable oil
1 teaspoon salt
1 1/2 cups grated parmesan cheese
2 eggs

Preheat oven to 400 degrees F.

Bring the milk, salt, and oil to a boil. Remove from heat. Slowly add manioc starch, stirring constantly until thoroughly mixed. Add the cheese and eggs. Knead until smooth.

Form into balls approximately 2-inches in diameter and place on a greased baking sheet. Sprinkle with Parmesan cheese. Bake until golden brown (15-20 minutes).

Eat while hot.

P.S. Manioc flour is NOT like wheat flour. These rolls will not be light and fluffy, but have more of a rubbery, cheesy texture. It's delicious. Trust me.

Drop Biscuits

I thought these biscuits were decent. They're really quick, literally 5 minutes from start to oven. I bake them in muffin tins so that they are shaped like actual biscuits. The best biscuits I've ever had are Pillsbury's frozen buttermilk biscuits, but when I don't feel like spending $4 for 12 biscuits, these are a decent alternative.

2 cup all-purpose flour

1 tablespoon baking powder

1/2 teaspoon salt

1 cup milk

1 tablespoon butter or margarine, melted

In a bowl, combine flour, baking powder and salt. Combine milk and butter; stir into dry ingredients just until blended. Drop by rounded tablespoonfuls onto a greased baking sheet. Bake at 450 degrees F for 10-12 minutes or until golden brown.

One-hour Rolls

I have my good friend to thank for this one! I've made a few changes (the original recipe calls for 6 Tbsp of shortening) but I find that it works out just as well either way, and I don't have to measure out shortening if I use butter instead.

1 cup hot water

1 teaspoon salt

1/4 cup brown sugar

4 tablespoons butter or margarine

1 tablespoon active dry yeast

1 egg, well-beaten

3 1/2 cups flour (use bread flour for best results)

Combine water, salt, sugar, and shortening in sauce pan. Heat until shortening begins to melt.

Pour into large bowl and allow to cool until luke-warm.

Add yeast and egg, stirring after each. Add 1 cup flour and beat well. Add enough flour to make dough easy to handle and knead for 5 minutes.

Make into 18 rolls. Allow to rise until double (about one hour).

Brush tops with melted butter. Bake at 425º F for 12 minutes.