Makes: 12

Prep: 40 mins

Cooks in: 10 mins

Cheese Biscuits

Cheese Biscuits


  • 25g butter
  • 2 red onions, thinly sliced
  • 1 large white onion, finely chopped
  • Salt and ground black pepper
  • 375g pack ready rolled short crust pastry
  • 330ml crème fraiche
  • 3 medium eggs
  • Pinch of grated nutmeg
  • 150g Cathedral City Mature Cheddar, grated

You will also need:

  • Food processor


  1. Preheat the oven to 180C/350F/Gas 4.
  2. Use a food processor to mix the butter and flour with the salt, Cayenne, mustard powder, Cathedral City Mature and the Parmesan.
  3. It will eventually bind together without the need for egg or water. Wrap in cling film and leave to chill in the fridge for at least 30 minutes.
  4. Lightly flour a work surface and gently roll out the pastry to about 2 cm thick. Use a star cutter to create the biscuits. Arrange them on a greased baking tray about 2cm apart.
  5. Brush the surface of each biscuit with the beaten egg and sprinkle over a little finely grated Parmesan. Bake for 10mins, or until golden brown.
  6. Carefully lift the biscuits off the tray using a palette knife and place on a rack to cool.

Recipe courtesy of Cathedral City Mature Cheddar.

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