These delicious, flaky cheese biscuits are perfect for afternoon tea or as a savoury snack. We’ve been making them for years, as gifts to each other in the family. I have no idea how long they last because they’re usually eaten within a couple of hours!
Ingredients
- 4 oz (115g) plain flour
- Pinch of dry mustard
- Salt and pepper to taste
- 3 oz (85g) margarine
- 3 oz (85g) cheese, grated (cheddar or your preferred cheese – vegan options work great too!)
- 2-3 teaspoons water or plant-based milk
- Extra flour for rolling
- Plant-based milk for brushing tops
Instructions
- Preheat your oven to 180°C (355°F/Gas Mark 4).
- Make the base mixture: In a large bowl, combine the flour, dry mustard, salt, and pepper. Add the margarine and rub it into the flour mixture with your fingertips until it resembles fine breadcrumbs.
- Add the (vegan) cheese: Stir in the grated (vegan) cheese until evenly distributed.
- Form the dough: Add 2-3 teaspoons of water or milk and mix until the mixture comes together into a soft dough. You want it just moist enough to hold together – don’t overwork it.
- Shape the biscuits: Lightly knead the dough, then roll it out on a floured surface to about 1-2cm thick (keeping them thick gives a richer, more tender result). Cut into circles using a cookie cutter or glass.
- Prepare for baking: Place the biscuits on a greased baking tray and lightly brush the tops with milk for a golden finish.
- Bake: Cook in the preheated oven for 10-13 minutes, or until golden brown on top.
- Serve: Best enjoyed warm from the oven!
Tips
- Don’t overwork the dough – this keeps the biscuits light and flaky
- For extra flavor, try adding herbs like chives or thyme
- These freeze well before baking – just add an extra minute or two to the cooking time
Makes: About 8-10 biscuits
Prep time: 15 minutes
Cook time: 10-13 minutes
