Mary Berry Cheese Biscuits Recipe

This crumbly crisp Mary Berry Cheese Biscuits recipe is made with mature cheddar and mustard powder and ready in 30 minutes. The sharp cheese melts seamlessly into the buttery dough during baking, forming beautiful golden edges. I love serving a fresh batch of these whenever friends come over.

Why This Classic Works

I used to overwork my biscuit dough, which resulted in a heavy, tough bake. Now I gently bring the ingredients together just until they hold their shape. This slight change makes the final texture incredibly light and crumbly.

Using a really mature cheddar is crucial for that bold flavour profile. The mustard powder provides a subtle background heat that cuts straight through the rich butter.

Mary Berry Cheese Biscuits Ingredients

• 100g plain flour
• 100g cold unsalted butter, diced
• 100g mature cheddar cheese, finely grated
• 1/2 tsp mustard powder
• 1 large egg yolk
• 1 pinch sea salt

How To Make Mary Berry Cheese Biscuits

1. Prepare The Oven: Preheat your oven to 200°C (180°C fan) and line two baking trays with parchment paper.
2. Rub The Butter: In a mixing bowl, rub the cold diced butter into the plain flour and mustard powder until the mixture resembles fine breadcrumbs.
3. Add The Cheese: Stir the finely grated mature cheddar and sea salt into the crumb mixture until evenly distributed.
4. Form The Dough: Add the egg yolk and gently knead the mixture together until it forms a smooth ball of dough.
5. Roll And Cut: Roll the dough out on a floured surface to a 5mm thickness and cut out small rounds using a pastry cutter.
6. Bake The Biscuits: Place the rounds on the prepared trays and bake for 12 to 15 minutes until golden brown and crisp.

Recipe Tips

• Keep it cold: Cold butter stops the dough from becoming greasy and ensures a crisp snap.
• Do not over-knead: Handling the dough too much develops the gluten and makes the biscuits tough.
• Grate finely: Finely grated cheese blends much better into the dough structure than thick shreds.

What To Serve With Cheese Biscuits

These savoury biscuits are a fantastic accompaniment to a warm bowl of tomato soup or French onion soup. They also pair nicely with a crisp white wine and a selection of cured meats on a charcuterie board.

How To Store

Store the baked biscuits in an airtight container at room temperature for up to 5 days. You can also freeze the unbaked dough rounds for up to 3 months and bake them straight from frozen.

FAQs

Can I use a different type of cheese?

Yes, you can use parmesan or gruyere instead of cheddar. However, a strong mature cheddar gives the best traditional flavour.

Why did my biscuits spread in the oven?

If the butter gets too warm during preparation, the dough will spread. Chill the cut biscuits for 10 minutes before baking if your kitchen is warm.

Can I make these in a food processor?

Yes, you can briefly pulse the flour, butter, and mustard powder together. Then add the cheese and egg yolk, pulsing just until a dough forms.

Nutrition

• Calories: 75 kcal
• Total Fat: 6g
• Saturated Fat: 4g
• Cholesterol: 20mg
• Sodium: 50mg
• Total Carbohydrate: 4g
• Protein: 2g

Try More Recipes:

• Mary Berry Easter Biscuits Recipe
• Mary Berry Ginger Oat Crunch Biscuits Recipe
• Mary Berry Baileys Cheesecake Recipe