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Cheese Biscuits and membrillo | Patisserie Makes Perfect

Cheese Biscuits

Justin Gellatly
This is a really great cheese biscuit recipe that can be made with cheddar or parmesan. I halved the recipe, but if you have a crowd to feed you can easily double the ingredients.
Prep Time 2 hrs
Cook Time 20 mins
Total Time 2 hrs 20 mins
Servings 12 -15


  • 125 g Plain Flour
  • 125 g Cheddar or Parmesan grated
  • 125 g Butter softened
  • 1/4 Tsp Cayenne Pepper
  • 1/2 Tsp Mustard Powder
  • 1/2 Tsp Fine Salt


  • Put all of the ingredients into a bowl and mix together with a wooden spoon until it starts to form a ball.
  • Scrape out the dough onto a piece of cling-film, shape the dough into a log that is 5cm in diameter and chill in the fridge for at least 2 hours.
  • Preheat the oven to 180C/160C Fan/Gas 4 and line a baking tray with greaseproof paper or a silicone mat.
  • Remove the clingfilm and slice the log into rounds that are 1cm thick. Place them on the baking tray and bake for 20 mins or until golden brown.
  • The biscuits will be really fragile when they're hot, leave them to cool on the tray and then use a palette knife to move them to a wire rack to cool completely.
  • These will keep in an airtight container for about a week.