Mary Berry Parmesan Cheese Biscuits Recipe

Name: Mary Berry Parmesan Cheese Biscuits Recipe
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Ingredients: 175g plain flour; 1 tsp English mustard powder; Pinch of cayenne pepper (optional); 1/4 tsp fine sea salt (go lightly, Parmesan is salty); 1/2 tsp freshly ground black pepper; 100g unsalted butter, cold and cubed; 85g Parmesan, finely grated (plus extra to finish); 1 large egg yolk; 1–2 tbsp cold water (only if needed); 1 small egg, beaten (or a splash of milk) for brushing

These Parmesan cheese biscuits are crisp at the edges, tender in the middle, and full of savoury, nutty cheese flavour with a gentle mustard kick. They are the sort of buttery little nibbles that feel special with very little effort, perfect for drinks, cheeseboards, or a quick snack. The method is straightforward (one bowl, no fancy equipment), and the dough is forgiving. Total time is about 40 minutes, including a short chill for the neatest shape and best texture.

What Are Mary Berry Parmesan Cheese Biscuits Like?

Think savoury shortbread, but with a deeper, cheesier bite. These biscuits bake up lightly golden with a delicate crunch, then melt into a rich, buttery crumb. Finely grated Parmesan gives them a salty, nutty backbone, and a touch of mustard powder makes the cheese taste even more pronounced without stealing the show.

Ingredients

For the Parmesan biscuit dough

175g plain flour
1 tsp English mustard powder
Pinch of cayenne pepper (optional)
1/4 tsp fine sea salt (use a light hand as Parmesan is salty)
1/2 tsp freshly ground black pepper
100g unsalted butter, cold and cubed
85g Parmesan, finely grated
1 large egg yolk
1–2 tbsp cold water, only if needed

For finishing

1 small egg, beaten (or a splash of milk), for brushing
2–3 tbsp extra finely grated Parmesan
Extra black pepper (optional)

How to Make Mary Berry Parmesan 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, stir together the flour, mustard powder, cayenne (if using), salt, and black pepper so the seasoning is evenly distributed.
Rub in the butter: Add the cold, cubed butter and rub it into the flour mixture using your fingertips until the mixture looks like fine breadcrumbs. This is what gives you that crisp, short, “snap” texture.
Add the Parmesan: Stir in the finely grated Parmesan. Mixing it in at this stage helps keep the dough tender and stops it from becoming greasy.
Bring the dough together: Add the egg yolk and mix with a spoon, then use your hands to bring it together into a soft dough. If it feels crumbly, add cold water 1 teaspoon at a time, just until it holds.
Shape and chill: Roll the dough into a log about 4–5cm thick (or roll out to 5–6mm thick and cut shapes). Wrap and chill for 10–15 minutes so the biscuits slice neatly and spread less in the oven.
Slice and finish: Slice into about 24 rounds and arrange on the trays with a little space between each one. Brush lightly with beaten egg (or milk), then sprinkle with extra Parmesan and a pinch of black pepper.
Bake: Bake for 10–12 minutes, rotating the trays halfway if your oven has hot spots. They are ready when the edges are lightly golden and the centres look set.
Cool and assemble: Leave the biscuits on the tray for 5 minutes to firm up, then transfer to a wire rack to cool completely. For a finishing touch, add a final whisper of grated Parmesan while they are still warm so it clings.

Tips for the Best Parmesan Biscuits

Why did my biscuits spread too much?

This usually comes down to warm butter or skipping the chill. Start with cold, cubed butter, and chill the shaped dough for 10–15 minutes before baking. Also make sure your trays are cool if you are baking in batches.

How do I make them extra crisp?

Grate the Parmesan very finely and bake until the edges are a shade deeper golden. Let them cool completely on a rack, as they crisp up as they cool. Storing before fully cooled can trap steam and soften them.

Why do my biscuits taste too salty?

Parmesan varies a lot. Keep added salt modest and taste your cheese first if you can. If your Parmesan is particularly salty, omit the extra salt and lean on black pepper and mustard for flavour.

How do I get neat, even rounds?

Chill the dough log, then slice with a sharp knife, wiping the blade between cuts. If the rounds flatten slightly, quickly nudge them back into shape on the tray.

Serving Suggestions

With tomato soup or roasted red pepper soup for an easy, cosy lunch
Alongside a cheeseboard with grapes, chutney, and cured meats
As a canapé base topped with cream cheese and smoked salmon
With a crisp green salad and a sharp vinaigrette

Storage

Room temperature

Store fully cooled biscuits in an airtight tin or container for up to 5 days. Add a sheet of kitchen paper to help absorb excess moisture and keep them crisp.

Refrigerator

These biscuits do not need refrigeration, and the fridge can soften their texture. If you must refrigerate (very warm kitchens), bring to room temperature before serving and crisp briefly in a low oven if needed.

Freezing

To freeze baked biscuits: Freeze in a sealed container for up to 2 months. Thaw at room temperature, then refresh in a 160°C fan oven for 4–6 minutes.

To freeze unbaked dough: Freeze the log well wrapped for up to 2 months. Thaw in the fridge until sliceable, then bake as directed.

Nutrition

Calories: 95 kcal
Carbohydrates: 6 g
Protein: 3 g
Fat: 7 g
Saturated fat: 4 g
Sodium: 150 mg

Disclaimer: Nutrition values are estimates and will vary based on ingredient brands, Parmesan saltiness, and portion size.

FAQs

Can I make Parmesan cheese biscuits without mustard powder?

Yes. Mustard powder quietly boosts the cheese flavour, but you can leave it out. If you want a similar lift, add a little extra black pepper or a tiny pinch of garlic powder.

Can I use Cheddar instead of Parmesan?

You can, but the texture will be slightly different because Cheddar holds more moisture. For best results, use a very mature Cheddar and grate it finely. You may need 1–2 extra minutes of baking for crispness.

Why are my cheese biscuits crumbly and not coming together?

The dough can look dry depending on flour and how finely the cheese is grated. Add cold water a teaspoon at a time just until the dough holds when squeezed. Avoid adding too much, as that can make the biscuits tougher.

Can I make the dough ahead of time?

Yes. Wrap the dough log tightly and refrigerate for up to 48 hours. Slice and bake straight from the fridge, adding 1–2 minutes to the bake time if needed.

How do I stop Parmesan biscuits from going soft after baking?

Cool them completely on a wire rack, then store in a truly airtight container. If they soften, refresh in a 160°C fan oven for 4–6 minutes and cool again before re-tinning.