Parmesan & Cheddar Biscuits

Parmesan & Cheddar Biscuits might just be the best cheese biscuits you’ve ever tasted!  Intensely cheesy and buttery, but so light and melting. Great as an indulgent nibble or wow your guests by serving with drinks.

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These cheesy biscuits as so good that you’ll probably find men, women, small children and large dogs all falling at your feet in grateful thanks.

I originally started making them when I worked in an office. We’d take in goodies to share at Christmas and on our birthdays. I’d often make a box of these and they invariably went in a flash.

So many people asked for the recipe that I ended up typing it up to hand out! But I’ve no idea where the original recipe came from.

I now make Parmesan & Cheddar Biscuits every Christmas.

They’re great to serve to guests to accompany drinks or take along to parties. They’re nice as a gift in little cellophane bags too.

You don’t have to just save them for Christmas though. They make a stunning treat at any time of year.

QUICK & SIMPLE

The really great news is that Parmesan & Cheddar Biscuits are so simple and quick to make.

So easy in fact that I often make a batch while waiting for a tray of my mince pies to bake.

With a food processor, the dough (equal amounts of flour, grated cheese and butter plus salt) is made in seconds.

Then you simply turn it out and shape the dough into a log and chill for 30 minutes.

SLICE & BAKE

When you’re ready to make the biscuits, all you do is dip a knife into hot water and slice off thin rounds from the log.

That’s right. No rolling, cutting out, re-rolling and cutting again.

Put the slices on a baking tray, brush with beaten egg and sprinkle with a little extra Parmesan.

You can sprinkle with flavourings like black pepper or smoked paprika as well if you like. Or maybe a few seeds such as sesame or poppy.

Pop in a preheated oven and the Parmesan & Cheddar Biscuits will take just ten minutes to cook.

COOL & EAT

When done, the biscuits should be carefully transferred to cooling racks.

I say carefully as they’re very light and delicate at this point. But they will firm up after a few minutes. They’re so delicious though that I defy anyone not to scoff a couple right away!

These biscuits are so moreish, you’ll find that they disappear pretty fast. So I tend to make a double batch of dough, forming two logs and freezing one of them.

All you need to do then is defrost in the fridge overnight and you can make a pile of delicious cheesy biscuits in next to no time.

You’ll also be able to offer them to guests when they’re at their best: still a little warm and delicate, not long out of the oven.

If you prefer, you can freeze the cooked biscuits. Either defrost and serve at room temperature, warm them very quickly in a low oven or the microwave.

However you eat them, as part of a buffet menu, to accompany a cheeseboard or as nibbles with drinks, I think you and your guests are going to be wowed by these wonderful Parmesan & Cheddar Biscuits.

4.25 from 4 votes

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Parmesan and Cheddar Biscuits

These might just be the best cheese biscuits you’ve ever tasted! Intensely cheesy and buttery, but so light and melting.

Course Appetizer, Snack, Biscuit

Cuisine British, World

Keyword homemade crackers, cheese biscuits

Prep Time 20 minutes

Cook Time 10 minutes

Chilling in the fridge 30 minutes

Total Time 1 hour

Servings 40 biscuits

Author Moorlands Eater

Ingredients

• 100 g plain flour
• 100 g butter, cold in chunks
• pinch salt
• 50 g Cheddar cheese finely grated
• 50 g Parmesan cheese finely grated
• 1 egg beaten
• pinch smoked paprika optional
• pinch freshly ground black pepper optional

Instructions

1. Put the flour, butter, salt, the Cheddar cheese and all but 1 tbsp of the Parmesan into a food processor.

2. Whizz together to form a dough: don't be tempted to add water as it's not needed.
   

3. Tip the dough onto a floured worktop, briefly knead until smooth then roll into a log shape approx 4cm in diameter.

   Wrap in cling film and chill in the fridge for 30 minutes or until required.

   You can also freeze at this point.

4. While the dough is chilling, preheat oven to 180C/160 Fan/Gas 4 and lightly grease a baking tray (you may need 2 trays).

5. When ready to bake, have ready a mug of hot water to dip your knife in now and then: this will make cutting the dough smoother.
   

6. Slice thin biscuits from the log and place them on the baking trays.

7. Brush with beaten egg, top with the reserved 1 tbsp Parmesan and any optional toppings such as smoked paprika or black pepper.
   

8. Bake for 10 minutes until the biscuits are golden.
   

9. Very carefully (they will be fragile) transfer the biscuits to a wire rack to firm up and cool slightly.
   

10. If not eating straight away, leave to cool completely before storing in airtight containers or freezing.
    

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