Name: Easy Cheese Biscuits Recipe
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 16
Cuisine: English
Ingredients: Food Processor; Cling Film or Baking Paper; Rolling Pin; 5.5cm Cookie Cutter (I used a fluted one); Baking Tray; 85g (2/3 Cup) Plain Flour; Salt 1/2 tsp; 1/2 tsp Garlic Powder; 1/2 tsp Onion Powder; 45g (1/8 Cup + 1 tbsp) Unsalted Butter, cubed; 80g (3/4 Cup) Strong Cheddar Cheese; 20g (4 tbsp) Freshly Grated Parmesan Cheese; 1 Egg Yolk; 1 tbsp Water

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Need a savoury snack to rival ALL snacks? These gorgeous cheese biscuits are IT! Light, flaky and packed with flavour, I guarantee you’ll make these time and time again. Keep reading for the easy recipe, helpful tips and more…

A plate full of cheese biscuits, with a bottle of wine behind it.

Why you’ll love this recipe

I remember these being dished out at family parties when I was a kid. They were SO addictive in the best possible way!

Crammed full of cheese with hints of garlic and onion, there’s no shortage of flavour here. Ideal both on their own or with chutneys and cold cuts.

They’re essentially a smaller, more bitesize version of my Gran’s cheese scones. Not snappy to the bite, like crackers or spicy rosemary thins. Trust me, you’re going to LOVE them!

A white plate filled with lots of cheese biscuits. There's a bottle of wine and a jar of chutney to the side.

Ingredients

Confused about what ingredients to buy? Not sure about a substitution? Here’s everything you might need to know…

Flour – Plain/all purpose flour is all that’s needed. Don’t switch for self raising, as this will mess with the texture.
Dried Flavours – I went with onion and garlic powders. You’re welcome to add in any dried herbs you like too!
Butter – As cheese is very salty, I tend to use unsalted butter for these. Salted would still work if that’s all you have though.
Cheese – This needs to be a strong cheese for best flavour. Extra mature works perfectly, but don’t use a mild or medium cheddar.
Parmesan – This packs a lot of flavour in a small quantity, don’t leave it out. Alternatively, you could use pecorino romano or grana padano.
Egg – We only need the yolk to add a little richness to the dough. Why not use up the leftover whites to make some chewy meringues?!

Emma’s top tips

Here are tips you’ll find helpful when making cheese biscuits.

Change up the flavour by adding extra dried herbs and spices. Think rosemary, thyme, paprika or cumin!
Don’t have a food processor? You can just use your hands and a large mixing bowl. A pastry blender would also help. (Affiliate link.)
Using cold butter straight from the fridge tends to work much better than room temperature butter for cheese biscuits.
Don’t over mix it in the food processor, otherwise you will over work the flour. This makes for dense and chewy cheese biscuits… we want light and flaky!
These cheese biscuits don’t spread much at all during baking, so no need to space them miles apart on the tray.

Want to bag my Top 5 Tips to Guarantee Baking Success? Check out baking for beginners before you start this recipe!

Lots of cheese biscuits on a small white plate.

Timings

Have limited time? Struggle with recipe timings? Or juggling around other things? Here’s some time managing info to make your life easier!

Making the dough should take around 5-10 mins.
Cutting the biscuits will take roughly 5-10 mins.
Preheating the oven and chilling the biscuits will take about 10-15 minutes.
Baking the cheese biscuits takes about 15 minutes.

Easy Cheese Biscuits – Step by Step Picture Recipe

(For a printer friendly version, see the recipe card at the end of this post)

Please note, this recipe includes both UK metric and US Cup measurements.

Here is what you will need to make approx 16 – 20 (easily doubled.)

Ingredients

85g (2/3 Cup) Plain Flour
Salt 1/2 tsp
1/2 tsp Garlic Powder
1/2 tsp Onion Powder
45g (1/8 Cup + 1 tbsp) Unsalted Butter, cubed
80g (3/4 Cup) Strong Cheddar Cheese
20g (4 tbsp) Freshly Grated Parmesan Cheese
1 Egg Yolk
1 tbsp Water

Essential Equipment

Food Processor
Cling Film or Baking Paper
Rolling Pin
5.5cm Cookie Cutter (I used a fluted one)
Baking Tray

Instructions

Place the flour (85g | 2/3 Cup), salt (1/2 tsp), garlic powder (1/2 tsp), onion powder (1/2 tsp) and cubed butter (45g | 1/8 Cup + 1 tbsp) into a food processor. Pulse until it looks like fine breadcrumbs.

Then add in the cheddar (80g | 3/4 Cup) and parmesan cheese (20g | 4 tbsp), and pulse again until it resembles fine crumbs again.

Flour, seasonings and butter blitzed to a crumb texture in a food processor.

Next, add the egg yolk (x 1) and the water (1 tbsp), and pulse until it just comes together to form a dough.

Then tip the dough out onto a sheet of cling film (or baking paper). Place another sheet on top, and roll out to a thickness of approx 6mm (1/4″).

Dough rolled out between two sheets of cling film with a rolling pin.

Cut out as many circles as you can (5.5cm | 2.2″ round cutter). Re-roll any leftovers and cut out more circles. Repeat until all the dough is used up.

Then pop the biscuits into the freezer for 15 minutes to chill, while you preheat the oven to 180°C/Fan 170°C/356ºF.

Space the biscuits apart on a lined baking tray, and bake for roughly 15 minutes. Until a lovely deep golden colour. Turn the tray round halfway through the cooking if you have hot spots in your oven.

Unbaked biscuits on a lined baking tray ready for the oven.

Finally, leave your cheese biscuits on the tray for a few minutes, before transferring to a wire rack to cool completely.

Cheese biscuits stacked up on a white plate with a jar of chutney at the side.

How to store cheese biscuits

Assuming they don’t get eaten straight away (which is highly likely!), store your cheese biscuits in an airtight container at room temperature.

I prefer to use metal, as they seem to keep their freshly baked texture for longer.

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Cheese biscuits stacked up on a white plate. A text overlay says "Easy peasy cheese biscuits".