Easy Cheesy Biscuits

It’s no lie that we love cheese in this house. Be it feta, paneer, Stilton, Red Leicester or some Gorwydd Caerphilly there is always some variety in the fridge. I think it would be one of my Desert Island foods. Hubs had a go at making his own cheese press. Many of my pupils have asked if we can make cheesy biscuits in Cookery Club. Like all the recipes I teach I road test them at home to check they are suitable and given they contain a well loved ingredient I was more than happy to find a recipe suitable for them to make. An old workmate used to make the most amazing flaky cheesy biscuits of which these biscuits are based on. Hubs & Father-in-Law were the taste tasters for these biscuits and lets just say, they didn’t last long.

With a minimum of 3 ingredients these really are easy and perfect for kids to make. It is possible to change the topping and flavours, a great way to experiment with tastes and textures. You can also try mixing two cheeses – a smoked cheese and mature cheddar works very well together. There are a few tips I would give for these biscuits:

  • Use mature/strong flavoured cheese. Also very cheap, mild cheese has a tendency to go very greasy & watery when heated so try not to use it in this recipe.
  • Chilling the dough before rolling out helps the biscuits keep their shape, however it isn’t essential and they still taste just as good if you don’t chill the dough.
  • Try to allow them to cool for an hour, yes I know it’s hard, but they taste better properly cooled than they do warm out of the oven.
  • Try and keep your husband/partner/kids away from them or they might literally inhale them!

Easy Cheesy Biscuits
Makes around 30 small biscuits

100g plain flour (it will also work with self-raising flour)
100g butter or margarine
100g mature cheese, grated
pinch of chilli powder and/or mustard powder (optional)
toppings e.g. paprika, nigella seeds, poppy seeds, curry powder, cumin seeds (optional)

1) Rub together the butter and flour then mix in the grated cheese and chilli/mustard powder until you have a dough. If you have problems getting the dough to come together add a splash of milk.

2) Roll into a ball, cover in clingfilm and chill in the fridge for 30 min.

3) Roll out the dough until around 5mm thick. Cut out shapes and place on a lined baking tray. Sprinkle with toppings.

4) Bake at 180° for 10 minutes, until puffed and golden. Cool on a wire baking rack for an hour before eating.

About Jules

Freelance Food Geek who's passionate about food education. Lives with long-suffering Hubs and 3yo Little Baker (LB) not too far from Derby.

Posted on April 25, 2010, in baking and tagged , , . Bookmark the permalink. 12 Comments.

  1. I do love a cheesy biscuit. It’s my standby party snack to help soak up drinkies. I must make some starry ones like these though.

  2. Yep – she’d love them. Printed

  3. i love that you have Gorwydd Caerphilly and Red Leicester in your fridge most of the time. wish that could be me. it’s hard even to find it here in Texas!



  4. Those look really good, and we have a big trip coming up, so it would be a good time to try it out.

  5. They look yummy and you’re not wrong with their name. I can’t believe how easy they look. I might even let Kris have a go, he’s always wanting to have a good bake.

    Katie xox

  6. Wow those look great and I love the shape!

  7. They look lovely and perfect to use up ends of parmesan rinds that seem to hang around my fridge!

  8. fussfreeflavours

    They look lovely, I love how they have puffed and the recipes seems so simple, but I really think I will have a problem with leaving them to cool for an hour!

  9. Good luck with your new job, Jules-I wish I had the same guts to follow my dreams (but don´t think I´m talented enough!). These cheesey biscuits look delicious…I´m gonna make them with my niece as she doesn´t really like sweet things!The croissants also look scrummy and so professional!!

  10. oooh yummy yummy. Will have to make these.

  11. Thankyou for the twitter link for these – I made these for work and they went down a storm, I think the tin was licked clean after! Two people asked for the recipe and I’ve been assured to feel free to bring them in again ;-)

    I topped half with poppyseeds, and half with cayenne pepper – really good!


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