Cheddar Cheese Biscuits

This savoury biscuit is not too sweet and not too salty, but has strong cheese flavour. The parmesan cheese or the vegetarian cheese powder will have a little bit burn when it bake in the oven, but my kitchen full of cheese aroma.

I can’t wait to grab few of them and stuff into my mouth before I take the picture. I think you won’t resist this fragrance as well.

Cheddar Cheese Biscuits


  1. Self-raising flour                         135g
  2. Cheddar cheese (grated)           90g
  3. Butter                                          70g  (room temperature)
  4. Icing sugar                                  40g
  5. Egg                                             15 ml
  6. Sea salt                                       3g
  7. Grated parmesan cheese for topping ( use vegetarian cheese powder, if you’re vegetarian )


  • Whisk the soft butter, icing sugar and salt together until it turn fluffly, add the beaten egg in and whisk until all well combine.
  • Add the grated cheese into the egg mixture and slightly whisk for few seconds.
  • Use a spatular to fold the sieved flour into the egg mixture to form a dough.
  • Put the dough on a slightly floured table, roll the dough into a long stripe, wrap it with a piece of cling film. Chill into the fridge for an hour.
  • Preheat the oven to 350°F/180°C/160°C (fan oven), or gas mark 6.
  • Then cut the roll into biscuits size: about 1/2 cm thickness and arrange on a lined baking tray, leave a gap between each other.
  • Brush with a little bit of milk and sprinkle with the cheese powder.
  • Bake in the middle shelf of the heated oven for about 20 to 22 minutes, until golden.


  • Let the biscuits cool down in the off-heat oven, but open the oven door. It will make the biscuits more crisp and keep longer, but I think they won’t stay long.

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