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Crispy cheese biscuits freshly baked with golden brown cheese layer.
Crispy, savoury cheese biscuits with a golden brown finish.

Cheesy biscuits

Author: Flavelo
Recipes Cakes and Desserts
The classic party snack that never sees the guests arrive because the family devours it whilst lukewarm. Although many swear by the cast iron press, this oven-baked version delivers the goods: crumbly, buttery, and full of baked cheese. The secret lies in the ratio of cheese to butter.
🕒 Prep Time 15 mins
🍳 Cook Time 15 mins
⌛ Total Time 30 mins
🍽️ Servings 5 servings
🔥 Calories 120 kcal
🌍 Cuisine Hungarian

Ingredients

Equipment Needed

  • Baking tray with baking paper
  • Pastry board
  • Round cutter (or scone cutter)

Allergen Information

⚠️ Gluten
⚠️ Milk

Instructions

1 ✓

Preheat the oven to 180°C. Mix the flour with the salt and baking powder in a bowl.

Tip: Mixing the baking powder evenly is important so the dough rises uniformly.
2 ✓

Add the cold, cubed butter, and quickly rub into the flour with your fingertips until it resembles wet sand.

Tip: Cold butter coats the flour particles, inhibiting gluten formation. This makes the pastry short/crumbly, not bread-like.
3 ✓

Mix in the grated cheese, then the sour cream. Knead together with quick movements just until the dough comes together into a ball.

Tip: Do not knead for long! Hand warmth melts the butter, and the dough will be tough after baking.
4 ✓

On a floured board roll out the dough to approx. 3-4 mm thick. Cut out rounds and place on the baking tray.

Tip: Leave a little space between them; though they don't grow huge, they may spread slightly due to the cheese.
5 ✓

Bake for approx. 15 minutes until top and bottom are nice golden brown. The cheesy smell signals it's ready!

Tip: Browning of sugars and proteins in cheese (Maillard reaction) gives the distinctive taste. Do not burn or the cheese becomes bitter.
6 ✓

Leave to cool in the tray for a few minutes, then cool completely on a wire rack. Crispy when fresh, may soften slightly by next day.

Tip: Stored in an airtight tin it keeps its texture longer.

Recipe FAQ

Why did the biscuit become hard?
You likely overworked the dough, or there was too little fat (butter/cheese).
What cheese should I use?
Semi-hard, fatty cheeses are best (e.g. Trappista, Gouda, Edam). Parmesan would be too dry here.

Ingredients

  • 250 g Plain flour
  • 150 g Grated cheese (e.g. Edam/Gouda)
  • 100 g Butter (cold)
  • 100 g Sour cream (20%)
  • 1 tsp Salt
  • 1 tsp Baking powder