Quick cheese biscuits

Some of the best things are made with the fewest ingredients.   This is an infinitely adaptable recipe as the proportions are easy to scale up and down.   This makes about 30-40 or so biscuits (if you slice them thin), but as the dough can be put into the fridge, you can leave it there (or freeze it) while you eat the first 20…    They have been tested several times on friends, with the accolade of the empty plate.   I made these with Cheddar and Parmesan, but you could use any hard cheese that is lingering in the fridge.  

Quick Cheese Bicuits

Cheese Biscuits

4oz/100g plain flour (or a gluten free blend)

4oz/100g butter cut into chunks

2oz/50g Cheddar, fine grated

20z/50g Parmesan, fine grated

1 egg white (not absolutely necessary)

Black pepper/paprika/cayenne/mustard powder – any of these, not all!

Mix all the ingredients together in a large bowl, or in a food processor, until you get a soft dough (at this stage, you could add ½ tsp mustard or paprika).   Roll the dough into a sausage and chill it until it is hard.  When the dough is chilled, heat the oven to 170 deg C, 150 deg fan, and put parchment on one or two baking sheets.   Cut the dough into 5mm rounds, and put them into the parchment.   Brush with egg white (or milk) and grind on some pepper/dust with cayenne. 

Bake for approx. 10-15 minutes until the biscuits are golden and crisp.   They keep well in a tin for a day or so, but are definitely best warm and fresh!   If you choose not to bake all the dough at once, wrap the dough up and keep in the fridge for no longer than a week, or freeze it.

Please note that the gluten free biscuits were much more fragile.