Best-ever Cheese Biscuits

Best-ever Cheese Biscuits

Method

These brilliant biscuits from Milk Made can be cut into squares or circles. Make double the recipe, and you can keep a roll of the dough in the freezer to pull out and bake when friends drop by for unexpected drinks.

Put the butter and flour in a bowl and rub them together using your fingertips , until they resemble breadcrumbs. You can also do this in a food processor, if you prefer. Add the salt and cayenne, then knead in the cheese until combined. Roll into a ball.

Tear off a couple of sheets of baking paper, about 30cm (12in) square. Divide the dough in half and place each half in the centre of each piece of baking paper. Roll into a sausage shape, using the paper as a casing. Twist the ends to seal and place in the fridge for an hour to chill and harden (if you’re going to store one of the rolls in the freezer, wrap well in plastic wrap first).

Preheat the oven to 200°C (400°F)

Slice discs off of the dough, about 7 – 8mm (1/3 in) thick, and place on a baking tray lined with baking paper. Bake for 15 minutes or until they are golden. Turn out onto a wire rack to cool before storing in an airtight container.

Ingredients

Makes about 24 biscuits

170g (6 oz) chilled unsalted cultured butter, cut into cubes

250g (9 oz / 1 2/3 cups) plain all purpose flour

Pinch of salt

Good pinch of cayenne pepper

150g (5 ½ oz) strong-flavoured cheddar (such as Montgomery's Cheddar), finely grated

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