Easy peasy cheese biscuits

Turn your leftover cheese into a delicious appetizer!

I don’t know about you, but I love to have cheese biscuits with an apéritif. It’s very tempting to buy them, but to be honest, unless you buy super expensive deli biscuits, they’re most often just ‘meh’. Fortunately I’ve got the easiest cheese biscuit recipe for you here at hand: it’s really very, very easy to make and it will make a big batch!

You can use any cheese mix you want, but the texture of the dough might vary depending on how soft the cheese is (so just add a bit more flour if it’s too soft, or a bit more water if it’s too dry!).

The perfect fingerfood!

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December 30, 2020

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Steps
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Easy peasy cheese biscuits

50g cheddar (or gruyère or mature gouda)
50g parmesan
100g cold butter
125g flour
salt and pepper
20g poppy seeds or Anne’s Bagel Spice

Makes 40

Finely grate the cheddar and parmesan. Cut the butter into cubes and put into a food processor with the cheese, flour and a bit of salt and pepper.

Blitz until it resembles breadcrumbs, then add 1 tablespoon of water and blitz again so that a dough ball forms.

Shape the dough into two 4cm logs.

Put the poppy seeds or Bagel Spice into a deep plate and roll each dough log in the poppy seeds so that the sides are covered.

Wrap the dough logs in cling film. Chill in the freezer for 30 minutes.

After 30 minutes, preheat the oven to 160°C fan.

Unroll the dough logs and cut into 5mm thick slices. Arrange the biscuits on a baking tray lined with baking paper and bake in the preheated oven for 20 minutes.

Serve warm or put on a wire rack and leave to cool.

These will keep in a tin for 1 week.

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