Cheese Biscuits 001 Link

Cheese Biscuits

These Cheese Biscuits have been in my family for GENERATIONS.  Every time I make them or eat them I am reminded of my Grandmother.

These are best made and eaten on the same day – trust me when I say you will be surprised at how much you can consume in one go with these.

They take a LOT of cheese in them, but are totally worth it. You won’t regret it at all.

To make these gluten free, I simply change the flour to Edmond’s Gluten Free flour.


5 cups grated cheese
1 cup all purpose flour (if you only have self-raising flour, this works too)
1/2 cup cold water
Pinch salt (optional)

Line baking trays with baking paper and heat the oven to 200 degrees Celsius.  This recipe makes about 3 trays.

Add all ingredients into a bowl and mix together.  Add water until it forms a nice easy, rollable dough.  Roll the dough out to about 1cm thickness.  Cut or score into strips and place on your lined baking tray.

Cook in the oven until golden (about 10-15 minutes). Or just before golden if you like them slightly chewy, rather than crunchy.


These are great for a rainy day, or if you want to start your kids helping out with baking as they’re so simple to make.

They really are best eaten on the same day, but my Gran used to keep them in an airtight container for at least a week. And then if she wanted to keep them for longer then she would freeze them.

Because she was from a different era to us, she used to roll them out VERY thin to savour them and put them in the freezer for later.




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