Cheese Biscuits

64 Pieces
1 Hours 10 Minutes

These cheese biscuits are light, savoury and melt-in-your-mouth deliciousness! They're guilty treats, but definitely show their worth in the flavour department.


When it comes to the selection of cheeses, I used gouda, edam and parmesan as my cheese mix. But, you could make your own mixes of cheeses so long as the cheeses you use are matured. In fact, the harder the cheese the better, as it ensures that your biscuits crunch up in the oven and have a crispy result.


As you can imagine, the more mature your cheese is, the more flavoursome it and subsequent biscuits will be!


For more recipe ideas please visit my IG: olivia_homecook

Roll the dough on top of baking paper and cover the top with baking paper so it won't stick onto the rolling pin (see picture) and use the dough scraper to shape it.

Brush it with mix egg yolk and milk

Spread the cheese then cut the dough

Cheese Biscuits

Recipe details

  • 64 Pieces
  • Prep time: 30 Minutes|Cook time: 40 Minutes|Total time: 1 Hours 10 Minutes

Ingredients

Dough

Topping

Instructions

Dough

In a medium bowl, whisk together the flours, baking powder, salt and milk powder, set aside.
In a small bowl, mix together both of the cheeses, set aside.
In a mixing bowl fitted with the paddle attachment, cream the butter and sugar at high speed until fluffy, add the egg yolks one by one, then mix it for another 1 minute.
Add the dry ingredients and mix it using a spatula. Then add the cheese.
Roll the dough into a rectangle shape with the dimensions 20cm x 30cm (7.8 x 11.8 inches).

Topping

Preheat the oven to 300°F (150°C). Line a quarter sheet pan with parchment.
Brush the cookie dough with egg yolk (and milk) mix, then spread the cheese mix on top.
Cut into small rectangles with the dimensions 1cm x 4 cm or any shape you like.
Put it on the tray and leave some space in between (about 1cm).
Bake in the oven for 40-50 minutes. Take out from the oven and let the cookies rest for 5 minutes on the baking sheet before transferring them to a cooling rack.

Tips

  • Roll the dough on top of baking paper and cover the top with baking paper so it won't stick onto the rolling pin (see picture)

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