Not to be confused with British cheese scones, these mini cheese biscuits are more like buttery French sablés. Deliciously light and crunchy, serve with drinks and savouries for an apéritif before a dinner or any special occasion.
4 Basic Ingredients for the Best Cheesy Biscuits
What we love about this recipe is that it's so simple yet so adaptable with only 4 simple ingredients: plain flour, butter, cheese and egg yolks. It's almost a savoury version of these Palets Bretons buttery biscuits from Brittany.
I first saw an easy recipe for cheese biscuits 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!
Either keep them as is or add your favourite choice of fresh herbs and/or seeds. We love them with sesame, poppy or flax seeds. Try them with cumin seeds for something a bit different with a couple of turns of the pepper-mill.
How to Make the Easiest Cheesy Biscuits
Mix together all the ingredients in a large bowl - either using an electric mixer or by hand until the dough comes together in a ball.
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. This avoids the need of a cookie cutter or any wastage.
Roll each into cling film to smooth them out. Although optional, chill in the fridge for at least 30 minutes for easier cutting.
Preheat the oven to 190°C/170°C fan/375°F/Gas 5. Slice each cylinder into thin rounds (about 1cm/½ inch thick), arrange on the silicone mat (or parchment) on a baking tray. Bake for about 15 minutes (or more if you like them more crispy) then cool for 5-10 minutes on a wire rack.
Easy Christmas Treats Made in Advance
The dough also freezes well - so these biscuits are ideal to make in advance. Great for Christmas treats that can simply be defrosted, sliced and baked at the last minute!
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 or freeze for later to make any of my egg white recipes.
How to Serve
Serve these mini cheese biscuits as an apéritif with a chilled glass of white or rosé wine. Or for a classic French cocktail, enjoy with a Kir Royal, with sparkling wine or a plain Kir with Bourgogne Aligoté.
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 by hand until the dough comes together in a ball.
- 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/170°C fan/375°F/Gas 5. Slice each cylinder into thin rounds (about 1cm/½ inch thick), arrange on the silicone mat (or parchment) on a baking tray. Bake for about 15 minutes - or more if you like them more crispy.
- Cool for 5-10 minutes and serve.
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