Cheese Biscuits

Elisabeth Luard

  • Quantity. Makes about 30 biscuits.   
  • Preparation: 20 minutes.  
  • Cooking: 20 minutes
  • 8 oz/250g flour
  • 8 oz/250g hard cheese (mature Cheddar preferably)
  • 8 oz/250g cold butter 
  • ½ teaspoon salt


Sieve the flour with the salt into a bowl. Finely grate the cheese into the flour. Grate the butter through the larger holes into the flour. Mix all together with a knife, and press into a ball with the tips of your fingers. You may need a little water to make the dough stick – cheese and butter vary in their water content.

Roll the dough out very thinly on a floured board. Cut it into rounds. Lay the rounds on a baking tray (no need to butter it). Bake in the preheated oven for 20 minutes, until the biscuits are pale gold – don’t let them overcook. Cool them on a rack and store them in an airtight tin.

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