Super Simple Cheese Biscuits

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Looking for more recipes to add to your party food armoury? Love easy baking and cheese? You’re in the right place! These super simple cheese biscuits are really easy to make, and taste amazing!

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

Thinking about it, you may want to make a double batch, as these will disappear quickly!

Want more easy cheesy goodness? Check out Gran’s cheese scones recipe and these spicy rosemary thins.

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

Easy Cheese Biscuits – Step by Step Picture Recipe

Ingredients

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

• 85g Plain Flour
• Salt 1/2 tsp
• 1/2 tsp Garlic Powder
• 1/2 tsp Onion Powder
• 45g Unsalted Butter, cubed
• 80g Strong Cheddar Cheese
• 20g Freshly Grated Parmesan Cheese
• 1 Egg Yolk
• 1 tbsp Water

Essential Equipment

• Food Processor
• 5.5cm Cookie Cutter (I used a fluted one)

Instructions

Place the flour, salt, garlic, onion and cubed butter into a food processor. Pulse until it looks like fine breadcrumbs.

Add the cheddar and parmesan cheese and pulse again until it looks a little like this…

Add the egg yolk and the water and pulse until it just comes together to form a dough.

Roll the dough out between two sheets of cling film or baking paper to a thickness of approx 6mm (1/4″.)

Cut out as many circles as you can using the 5.5cm cutter and place, spaced slightly apart, on a baking sheet lined with baking paper or a silicone baking mat. Re-roll any leftovers and cut out more circles. Repeat until all the dough is used up.

Place the biscuits into the freezer for 15 minutes whilst you preheat the oven to 180°C/Fan 170°C.

Bake the biscuits in the preheated oven for approx 15 minutes until a lovely deep golden colour. Turn the tray round once halfway through the cooking time to ensure an even bake.

Leave on the tray for a few minutes before transferring to a wire rack to cool completely.

Store in an airtight container at room temperature.

I have always been a sucker for a good cheese board over the Christmas holidays. Last year I was pregnant so sadly had to miss out on a lot of the cheeses I love. Totally worth it obviously! But still incredibly hard saying no haha!

I will be more than happy to add these to my cheese board this year, I honestly think everyone will go nuts for them, as will you! You need to give them a try, you can thank me later!

Emma Mason

Experienced British Online Publisher, recipe writer, and home cook, Emma has a background of over 20 years in British cuisine and cooking. Born and bred in the UK, she excels in classic British dishes, is passionate about air frying, and loves sharing her Gran’s old school recipes. She has been featured in popular publications such as Food Network, Cosmopolitan, and The Huffington Post.

Knowledgeable On: Traditional British Cuisine, Recipe Writing, Air Frying, Home Cooking.