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    Cheddar Caraway Biscuits

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    Cheddar Caraway Biscuits

    Green's Glastonbury Mature Farmhouse Cheddar is particularly good for this recipe.

    • Preparation time: 20 minutes, plus chilling
    • Cooking time: 8-10 minutes, plus cooling
    • Total time: 28-30 minutes, plus chilling and cooling 30 minutes

    Makes: 50-60 biscuits


    • 225g plain flour
    • ¼ tsp salt
    • ½ tsp cayenne pepper
    • 115g cold butter, diced, plus extra for greasing
    • 115g finely grated mature Cheddar
    • 1 large egg, beaten
    • 2 tbsp caraway seeds


    1. Sift the flour, salt and cayenne pepper into a large bowl. Add the butter and rub in using your fingertips, until the mixture resembles fine breadcrumbs. Alternatively, transfer the sifted flour to a food processor, add the butter and whiz to fine crumbs.
    2. Tip the mixture back into a bowl and mix in the cheese. Stir in the egg and about 1 tbsp cold water and as soon as the mixture binds together, turn out on to a floured board and lightly knead until smooth. Squish into a rough sausage and firmly roll under your hands until smooth and about 4cm in diameter.
    3. Scatter the caraway seeds on to a sheet of greaseproof paper. Gently press the sausage of cheese dough into the seeds until evenly coated. Cut the sausage in half and wrap each in greaseproof paper, followed by clingfilm. Chill for a minimum of 30 minutes, or freeze. Meanwhile, preheat the oven to 200°C/gas mark 6 and grease two large baking sheets.
    4. Slice the dough into thin rounds, arrange on the baking sheets (you may need to bake the biscuits in batches) and bake for 8-10 minutes until golden brown. Remove and cool on a rack. The biscuits will keep for a few days in an airtight tin.

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