The Junction Cheese Biscuits Recipe

Crispy, crunchy, and oh so cheesy these biscuits are a wonderful addition to any grazing platter. Top with cream cheese and a slice of salami, serve alongside a bowl of cauliflower soup, or top with your favorite dip. A great way to use up the ends of any full-flavoured hard cheese.


  • 125g butter, at room temperature
  • 1 cup finely grated cheddar cheese or vintage gouda
  • 1 egg
  • 1 1/4 cups plain flour, sifted
  • Salt
  • Pepper
  • 1/2 tsp Mustard Power
  • Flour, for kneading


  1. Preheat the oven to 170C and line 2 trays with baking paper.
  2. In a large bowl, mix butter and cheese with an electric mixer until well combined. Add the egg and mix well.
  3. Add flour, and season with salt, pepper, and mustard powder. Fold with a large metal spoon, until dough just comes together.
  4. Turn dough out onto a lightly floured surface. Knead until smooth. Shape into a 2cm thick log. Wrap in plastic wrap and refrigerate for 1 hour, until firm.
  5. Remove dough from plastic wrap and roll out between two sheets of baking paper until it is 5mm thick. Cut out biscuits using a cookie cutter. Place on prepared trays. Re-roll off-cuts to cut out more biscuits.
  6. Bake for 12-15 minutes, until golden. Leave to cool on trays for 5 minutes, then transfer to a wire rack to cool completely.

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