Is there anyone who doesn’t like cheese biscuits, I wonder? As a child, one of the most exciting things about Christmas was the prospect of those that my grandmother’s made. A huge plateful would emerge from the kitchen on Christmas evening, fresh baked and warm, just at that time when everyone was starting to feel a tiny twinge of hunger again on emerging from the post-lunch slump. Nothing else hit the mark quite like those little pastry bites packed full of umami.
Reminded of them as I was recently by a friend’s blogpost and recipe, I bought some local cheeses and made my own. I used a mix of the Canterbury Cheesemakers’ distinctive, sharp Cheddar-style cheese, Ashmore, together with an interloper from across the border – Twineham Grange, a Sussex-made parmesan-type cheese. And, instead of using black poppy seeds, I used white – which, to me, have a greater affinity with cheese. But use whatever you have – the virtue of this recipe is that it’s infinitely adaptable. Hard, sharp cheeses tend to work best, however.
Serve warm or cold. Either way, they’re irresistible – and far too good to make only at Christmas.
Oh god I love a cheese biscuit! I will have to have a look for that Twineham Grange.
They look very good indeed – I am a cheese biscuit lover at any time of year!
they look lovely! i’ve never had cheese biscuits like these (but cookies with the same looks) will have to try obviously.
They looks delicious, and the white seeds make them look reet classy
Alicia – do! It’s not the same as parmesan, of course, but it’s a good English substitute
Nic – you and me both
Pia – if you try, do let me know how you get on
Claire – thank you