Ingredients
Method
- Sift flour, salt, mustard powder, and cayenne into a bowl. Add cold butter — rub in to fine crumbs. Add finely grated Cheddar — toss to distribute. Add egg yolk — mix. Add cold water 1 tbsp at a time only if needed until just combined. Flatten into a disc — wrap and chill 30 minutes.
- Preheat oven to 190°C / 170°C fan / Gas 5. Line two baking trays.
- Roll chilled dough on a floured surface to 3mm. Cut into 5cm rounds — place on trays. Re-roll trimmings once. Top with chosen toppings.
- Bake 10–12 minutes until pale golden at edges. Leave on tray 5 minutes. Transfer to wire rack — cool completely before storing.
Notes
Use mature or extra-mature Cheddar — mild gives a forgettable result.
Grate as finely as possible — even distribution gives uniform cheese flavour throughout.
Keep everything cold — cold butter and chilled dough give the crisp, short texture.
Remove from the oven when pale golden — they continue to crisp and darken as they cool.
Cool completely before storing — warm biscuits in a tin go soft within hours.
Freeze unbaked biscuits for up to 3 months — bake from frozen at 190°C for 14–16 minutes.
