This cheese biscuits recipe is our go-to for apéritif hour. Think buttery French sablés rather than cheese scones in the UK: light, crisp and no pastry cutter needed. Pick your favourite cheeses like Cheddar, Parmesan or Comté. Brilliant for kids' snacks, yet elegant for dinner parties and the holidays.
My new go-to recipe for entertaining. I used black olive dust in them and they were so good! - Cathy
Why You'll Love This Cheese Biscuits Recipe
- Simple and adaptable with 4 simple ingredients, 15 minutes in the oven - easy peasy.
- Best cheese biscuits recipe for parties - slice-and-bake dough you can keep in the fridge or freezer.
- No need for a cookie or biscuit cutter or floured surface - chill your dough.
- Sharp cheddar cheese biscuits, Parmesan biscuits, or French-style sablés - you choose the cheese - same recipe.
- Texture is crispy yet melt-in-the-mouth.
- Kid-approved, adult-worthy - ideal for canapés, lunchboxes, or festive plates.
Simple Ingredients for the Best Cheesy Biscuits
They're like a savoury version of these Palets Bretons buttery biscuits from Brittany.
- Classic base: Flour + butter + egg yolks + cheese.
- Choose your favourite cheese options: Freshly grate mature, sharp Cheddar (UK favourite), Comté or Emmental (French), matured Gouda or Reggiano Parmesan for extra punch. Even easier with pre-shredded cheeses.
- Add fresh herbs and/or seeds: Thyme, sesame/poppy/flax seeds, a pinch of fleur de sel sea salt and black pepper. Great also with spices, such as cumin seeds - and delicious served with this curried cauliflower soup.
- Want a simpler take? Skip the herbs and seeds for a near 3-ingredient cheese biscuit vibe (plus yolks).
This is adapted from an easy cheese biscuits recipe I saw years ago in 'French Leave' by John Burton Race. Over the years, I've reduced the cheese and butter to cut down on the fat - and to compensate, added another egg yolk. Believe me, they're just as deliciously crunchy and cheesy!
How to Make Cheesy Biscuits (Step-By-Step Overview)
- Mix everything in a bowl (by hand or mixer) until it comes together in a soft dough.
- Shape into 2-3 even logs about 3-4 cm wide; roll in cling film to smooth.
- Chill 30 minutes for neat slices (or overnight if prepping ahead).
- Slice into 1 cm rounds, set on a lined tray.
- Bake at 190°C/375°F (170°C fan) for about 15 minutes until lightly golden.
- Cool 5-10 minutes on a rack. Try not to eat them all at once (speaking from experience).
Make-Ahead Treats That Freeze Well
The cheesy biscuit dough also freezes well - so these biscuits are ideal to make in advance. Great for Christmas treats that can baked at the last minute!
- Fridge: Wrap dough logs and chill up to 3 days.
- Freeze: Freeze the logs (best unbaked). Slice-and-bake straight from frozen, adding a minute or two or defrost for an hour in the fridge and bake as in the recipe card.
- Crispier finish: Bake a touch longer.
What Can I Do with the 2 Leftover Egg Whites?
As this recipe uses 2 egg yolks, store the egg whites in a sealed container for up to 5 days in the refrigerator or freeze for later to make any of my egg white recipes.
FAQs
Can I make cheese biscuits without a pastry cutter?
Absolutely. Roll into logs, chill, slice and bake - zero waste.
Why did mine spread?
The dough was too warm or butter too soft. Chill longer, slice thicker, and weigh ingredients for accuracy.
Best cheese for UK-style homemade cheddar biscuits?
Use mature or extra-mature Cheddar; it melts well and gives a bold flavour.
Not Scones!
UK cheese biscuits (sablés) are not scones. No rise, no baking powder - just buttery, crumbly crunch you slice rather than cut with a cookie or biscuit cutter. Even quicker!
How to Serve
Pile on a platter for parties. For kids, serve mini cheese biscuits plain or topped with a little ham. For grown-ups, add thyme, seeds, spices (like cumin) or cracked black pepper and serve for apéritif with Champagne, Crémant, Kir Royal or a chilled white/rosé. Love cheese? Try this French cheese dip (cervelle de canut).
Cheese Biscuits (Sablés au fromage)
Ingredients
- 150 g (5½oz/1¼ cups) plain flour all purpose (T55)
- 100 g (3½oz/½ cup) unsalted butter softened
- 2 g (good pinch) fleur de sel salt (Maldon or Celtic sea salt)
- 110 g (4oz/1 cup) grated Emmental cheese Comté, Cheddar, aged Mimoulette or Parmesan
- 2 egg yolks
- 1 teaspoon fresh thyme
- 2 teaspoon sesame seeds or flax/poppy seeds
Instructions
- Mix together all the ingredients in a large bowl - either using an electric mixer or food processor until the dough comes together in a ball. (If mixing by hand with a spoon, use cold butter.)
- Split the dough into 3 and, on an ovenproof silicone mat, roll each out evenly into a cylinder shape with both your hands (or mould with fingers to a rectangle) to about 3-4 cm (at least an inch) diameter. Roll each into cling film to make them smooth. Although optional, chill in the fridge for at least 30 minutes for easier cutting.
- Preheat the oven to 190°C/375°F (170°C fan/Gas 5). Slice each cylinder into thin rounds (about 1cm/½ inch thick), arrange on the silicone mat (or parchment paper) on a baking tray. Bake for about 15 minutes until golden brown - or more if you like them more crispy.
- Cool for 5-10 minutes and serve.
Notes
- Fridge: Wrap dough logs and chill up to 3 days.
- Freeze the logs well sealed. Slice-and-bake straight from frozen (left at room temperature a few minutes for easier cutting), adding a minute or two.
Sallie Denham
Cheese scones and these cheese biscuits are the best I have ever tried thank you for the recipes
Jill Colonna
You're most welcome, Sallie - so happy to hear as these really are my best cheese biscuits and scones recipe. If you love cheese, then try these parmesan cheese crisps - I just posted them at the weekend. Enjoy!
Christina
Just leave me with these biscuits and a glass of wine, they're insanely addictive! Thank you so much for this recipe, I love them!
Jill Colonna
That's so kind of you to say, Christina. Thrilled you love them! Thank you x
Michelle Twiselton
Thank you for a fabulous tasting biscuit recipe! I used teaspoon of paprika, 100g strong cheddar and 10g parmesan and 2 teaspoons of black sesame seeds. I placed them on a cake rack to cool off.
Jill Colonna
Lovely, Michelle. So happy you like the recipe too. Adore with cheddar too. Thanks for taking the time to tell us.
Cathy A
My new go-to recipe for entertaining. I used black olive dust in them and they were so good!
Jill Colonna
You're a sweetheart Cathy. So happy you enjoyed them and love the black olive addition. Thanks x
Lucie
One of my favourite recipes for dinner parties, I love to vary the kinds of cheeses I grate in these every time I make them so they never taste exactly the same… They were a hit!
Jill Colonna
'Grate' idea Lucie! Thank you xx
Christina
Cheesy and delicious! Your recipes always turn out, they're so reliable!
Jill Colonna
That's so kind of you, Christina. Thank you!
Cathy
Once it cools down, I am making these. Pure perfection!
Jill Colonna
Oh goody! Here's to cooler weather for you in California, Cathy x