Savoury Cheese Biscuits are the snack you need. cheesy, crumbly and buttery. Replace the store-bought crackers and spice up your next platter with these biscuits.
All though I am Australian through and through, a lot of my readers are American (USA USA USA) so calling these biscuits seems…incorrect. Especially since I plan on diving into the world of American style biscuits in the future on here. One thing you can be well assured of thought is they were not going to be called Savoury Cheese Cookies. See in my head cookies are soft, chewy and sweet whereas biscuits are harder and crumbly. They aren’t cracker-like because of the way the crumble and taste super buttery. Thus they are called Savoury Cheese Biscuits although technically for most of you they are not. There is no better name for them. Now that we’ve cleared that up let’s talk about how much better they are than I had originally imagined.
You know when you make something on a whim and have super low expectations for it (my parents do) this is exactly what happened with these Cheese Biscuits. I wanted to have a little snicky snack on cheese, apples and crackers but was out of crackers. Y’all know the current situation we are living through which means popping down to the shop just for crackers is a big fat fookin no. I am determined, at least sometimes, and was going to have this snack. I had butter, flour and cheese and that’s how these Savoury Cheese Biscuits were born.
I like eating the biscuits with apple slices straight on top the best, good contrast in flavours and textures. Cheese and apples are always a winning combo really, no matter the way you eat them together. Also good with hummus spread across them, or a kind cheese that has a different taste – the creamy kind (brie, camembert) is always a good pick.
How to make these Savoury Cheese Biscuits
The dough is super simple to make and very similar to a shortbread recipe minus the sugar and add cheese.
Simple as sifting dry ingredients in a bowl then rubbing butter through until its about the size of peas – make sure butter is cold this is what makes the biscuits crumbly. After that mix through cheese and just enough water to bring dough together and knead until just smooth.
I like to wrap the dough up into a fat sausage shape and chill it like that. You then don’t have to roll out dough later and cut with cookie cutters, instead you just slice into biscuit rounds and bake.
Hummus Recipes to try with these biscuits:
- Carrot Top Hummus – waste free Carrot Top Hummus that comes together in minutes and only requires 7 ingredients!
- Beetroot Hummus – fluro coloured, made with simple ingredients. Creamy, vegan dairy and gluten free.
If you try this recipe, please let me know! Leave a comment, rate it, or tag me on Instagram (@tillyeats). I love seeing what you create! 😛
From scratch easy cheesy savoury biscuits. Slightly crumbly, a touch of smokiness from paprika and plenty of cheese. Perfect little snack with some apple slices or addition to any platter.
- 1 cup plain flour 150g
- 2 tbsp self raising flour
- 1 tsp smoked paprika
- 125 g cold butter chopped
- 1 cup sharp cheddar cheese 120g
- 1 tbsp cold water
- salt and pepper heavier on the pepper
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Shift dry ingredients into a mixing bowl, rub butter and dry ingredients through finger tips until you get pea sized pieces. Stir in the cheese and enough water to bring dough together, knead on a floured surface until it's smooth. To make for easier cutting shape into sausage shape and wrap up tightly. Refrigerate 1 hour prior to baking.
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Preheat oven to 180°C/350°F and prepare baking trays.
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Slice into thick biscuit sized rounds (about 5mm). Place on baking tray with space between each biscuit. Bake for 20 minutes or until browned.
Calories are a rough estimate done by an online calculator and may not be fully correct
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