Mary Berry Cheese Biscuits Recipe​​

These crisp, buttery cheese biscuits are the sort you set out with drinks and then quietly “tidy up” yourself because they are impossible to stop at one. They bake up golden with a short, crumbly snap, a rich cheddar flavour, and a gentle little kick from mustard and pepper. This is an easy, dependable bake with straightforward steps, ideal for beginners. Total time is about 50 minutes, including a short chill for the dough.

What Are Cheese Biscuits and How Do They Taste?

Think of these as a savoury cousin to shortbread: buttery, crisp, and just crumbly enough to melt away with a clean snap. Mature cheddar gives a full, rounded flavour, while mustard powder lifts the cheese without making the biscuits taste “mustardy.” A light Parmesan topping turns beautifully golden and adds a salty, nutty edge that makes them feel properly special with minimal effort.

Ingredients

For the biscuit dough

• 200g plain flour
• 1 tsp baking powder
• 1/2 tsp English mustard powder
• 1/4 tsp fine salt
• 1/8 tsp cayenne pepper (optional, for gentle warmth)
• 100g unsalted butter, very cold and cubed
• 150g mature cheddar, finely grated
• 1 large egg yolk
• 1 to 2 tbsp cold water or milk (add only as needed to bring the dough together)

For topping and finishing

• 1 egg, beaten (for glazing)
• 25g Parmesan, finely grated
• Freshly ground black pepper

Kitchen Equipment You’ll Need

• 2 large baking trays
• Baking parchment
• Large mixing bowl
• Measuring spoons
• Cheese grater
• Rolling pin
• Round cutter (about 5cm) or a knife (for fingers)
• Pastry brush
• Wire rack for cooling

How to Make Cheese Biscuits

• Prepare the oven: Preheat the oven to 200°C or 180°C fan. Line two baking trays with baking parchment and set a shelf in the middle so the biscuits bake evenly and colour nicely.
• Mix the dry ingredients: In a large bowl, whisk together the flour, baking powder, mustard powder, salt, and cayenne (if using). This quick mix prevents little pockets of raising agent later.
• Rub in the butter: Add the cold, cubed butter and rub it in with your fingertips until the mixture looks like fine breadcrumbs. Work lightly and quickly so the butter stays cold, which helps the biscuits bake crisp and short.
• Add the cheese and bind the dough: Stir in the grated cheddar. Add the egg yolk, then sprinkle in cold water or milk a little at a time, mixing just until the dough clumps together. It should be firm, not sticky.
• Chill for better texture: Bring the dough together into a disc, wrap, and chill for 20 minutes. This makes it easier to roll and helps prevent spreading in the oven.
• Roll and shape: Roll the chilled dough on a lightly floured surface to about 5mm thick. Cut into rounds, or slice into neat fingers. Transfer to the lined trays with a little space between each biscuit.
• Top and finish: Brush the tops lightly with beaten egg, then sprinkle over the Parmesan and a little black pepper. Keep the glaze on the top only, as egg on the sides can “seal” the edges and reduce the rise.
• Bake: Bake for 10 to 14 minutes, rotating the trays halfway if your oven has hot spots. They’re ready when the tops are golden and the edges look set.
• Cool: Let the biscuits sit on the tray for 5 minutes to firm up, then transfer to a wire rack to cool completely. They crisp as they cool, so try not to judge them straight from the oven.

Tips for the Best Results

Why did my cheese biscuits spread too much?

Warm dough is the usual culprit. Chill the dough before rolling, and if your kitchen is warm, pop the cut biscuits on the tray into the fridge for 10 minutes before baking. Also make sure your baking trays are cool when the biscuits go on.

How do I keep them crisp rather than cakey?

Use cold butter, handle the dough lightly, and avoid adding more liquid than you need. Too much water or milk can push the texture towards soft and bready rather than short and crisp.

Can I make them taste cheesier without changing the texture?

Yes. Use a strong mature cheddar and grate it finely so it distributes evenly. A spoonful of finely grated Parmesan or a pinch of paprika in the dough boosts savoury flavour without making the biscuits heavy.

Why are my biscuits tough?

Toughness comes from overworking the dough. Once you add the liquid, mix only until it comes together, then stop. Rolling repeatedly can also toughen them, so re-roll scraps only once if possible.

Serving Suggestions

• Alongside tomato soup, leek and potato soup, or a simple vegetable broth
• With chutney, olives, and grapes as part of a drinks board
• With a sharp pickle and sliced ham for an easy savoury snack
• Crumble over a salad for a crunchy, cheesy “crouton” moment

Storage

Room temperature

Cool completely, then store in an airtight tin or container for up to 5 days. Add a piece of kitchen paper to the container if your kitchen is humid, as it helps keep them crisp.

Refrigerator

These are best kept at room temperature for crispness, but you can refrigerate them in an airtight container for up to 7 days. Let them come back to room temperature before serving, or warm briefly in a low oven to refresh.

Freezing

Freeze baked, cooled biscuits in a freezer-safe container for up to 2 months. Thaw at room temperature, then crisp in a 160°C (140°C fan) oven for 5 to 7 minutes.

Nutrition

• Calories: 95 kcal
• Carbohydrates: 6 g
• Protein: 3 g
• Fat: 6 g
• Saturated Fat: 4 g
• Sodium: 110 mg

Disclaimer: Nutrition values are estimates and will vary depending on ingredients and portion size.

FAQs

Mary Berry-Style Cheese Biscuits

Recipe by Milli RoseCourse: SnackCuisine: BritishDifficulty: Easy

Servings

24

biscuits

Prep time

15

minutes

Cooking time

12

minutes

Total time

50

minutes

Calories

95

kcal

27

minutes

Crisp, buttery British cheese biscuits made with mature cheddar, a hint of mustard, and a Parmesan topping. Perfect with soups, salads, or pre-dinner drinks.

Ingredients

• 200g plain flour

• 1 tsp baking powder

• 1/2 tsp English mustard powder

• 1/4 tsp fine salt

• 1/8 tsp cayenne pepper (optional)

• 100g unsalted butter, cold and cubed

• 150g mature cheddar, finely grated

• 1 large egg yolk

• 2 tbsp cold water or milk (as needed)

• 1 egg, beaten (for glazing)

• 25g Parmesan, finely grated (for topping)

• Freshly ground black pepper, to finish

Directions

• Preheat the oven to 200°C (180°C fan). Line 2 baking trays with baking parchment.
• Mix flour, baking powder, mustard powder, salt (and cayenne, if using) in a bowl.
• Rub in the cold butter with fingertips (or pulse in a processor) until it looks like fine breadcrumbs.
• Stir in the cheddar. Add egg yolk and enough cold water or milk to bring it together into a firm dough.
• Wrap and chill for 20 minutes. Roll to 5mm thick and cut into rounds or fingers.
• Brush with beaten egg, sprinkle with Parmesan and black pepper.
• Bake for 10–14 minutes until golden. Cool on the tray for 5 minutes, then transfer to a rack.

Notes

• Keep everything cold for the crispest, shortest texture.
• Grate your own cheese for the best flavour and melt.
• Chill the cut biscuits for 10 minutes if your kitchen is warm to prevent spreading.
• Store airtight; they stay crispest at room temperature.