Mary Berry Cheese Biscuits

I still remember the first time I made cheese biscuits with my mum. She didn’t use recipes — just a handful of this, a splash of that, and always “don’t fiddle with the dough.” They came out warm, flaky, and golden with just enough cheese to feel like a treat without going overboard.

Fast-forward a few decades, and I’ve returned to them — this time with Mary Berry’s foolproof take. What I love about Mary Berry’s Cheese Biscuits is that they carry that same nostalgic charm but with her signature tidy, no-fuss instructions. They’re cheesy, crisp-edged, and soft in the middle — just like they should be. And let’s be honest: any biscuit brushed with garlic butter before serving is basically a hug on a plate.

Ingredients List

• 2 cups all-purpose flour
  Gives the biscuits structure. I always sift mine once, but Mary wouldn’t judge if you didn’t.
• 1 cup grated Cheddar cheese
  Go for something mature — a little sharpness really lifts the flavour.
• 1 tablespoon baking powder
  Helps them rise and get that pillowy inside.
• 1 teaspoon salt
• ½ teaspoon garlic powder
  Optional, but I find it adds a bit of savoury backbone.
• ⅔ cup milk
  Full-fat is best, but use what’s in your fridge.
• ⅓ cup butter, softened and cut into small bits
  Not melted — softened makes all the difference in texture.
• 1 large egg
• 2 tablespoons melted butter
  For brushing. Adds richness and gloss.
• 2 teaspoons dried parsley (optional)
• 1 teaspoon garlic powder (optional)
  For brushing on top. Skip if you’re not in a garlicky mood.

How To Make It

1. Preheat your oven to 200°C (400°F) and line a baking tray with parchment paper or lightly grease it.
2. In a large bowl, stir together the flour, Cheddar, baking powder, salt, and garlic powder until everything’s evenly combined.
3. In another bowl, mix the milk, softened butter pieces, and egg. It won’t look pretty — just trust the process.
4. Pour the wet into the dry and gently fold. Don’t beat it. Just a few turns until the flour disappears. If it looks a little lumpy, that’s perfect.
5. Scoop tablespoons of dough onto your prepared baking tray, leaving a bit of space between them.
6. Bake for 10 minutes, or until they start to puff up and lightly brown.
7. Meanwhile, stir together the melted butter, parsley, and a pinch of garlic powder.
8. Pull the biscuits out, brush them generously with the butter mix, then return to the oven for another 5 minutes until golden on top.
9. Let them cool for a few minutes, then serve warm. Preferably with butter and something cosy on the telly.

I once served these with fish fingers and a tomato salad. Unexpectedly brilliant.

Common Mistakes

Why are my biscuits dry?
You may have overbaked them or used too much flour. Try weighing your ingredients next time.

Why are they tough?
You probably overmixed. Stop mixing as soon as you don’t see dry flour.

Why did the bottoms burn?
Dark baking trays or putting the tray too low in the oven can do that. Stick to the middle rack.

Why don’t they taste cheesy enough?
Use a mature Cheddar — the stronger, the better.

Why do mine look flat?
If your baking powder is old, it won’t give that nice lift. Replace it every 6 months or so.

Storage and Reheating Tips

• In the fridge: Store in an airtight container for up to 5 days.
• In the freezer: Wrap each biscuit in cling film, then place in a freezer bag. Keeps for up to 3 months.
• To reheat:
  • Oven: 180°C (350°F) for 5–7 minutes
  • Microwave: 30–45 seconds, though the texture softens
  • Air fryer: 2–3 minutes at 170°C (340°F)

They taste best warm, but I’ve been known to eat one straight out of the fridge.

What to Serve With It

• Soup — Tomato, chicken, even a spicy lentil. These biscuits are great for dunking.
• Breakfast — Try them with scrambled eggs and bacon for a proper Sunday morning treat.
• Salads or grilled meats — They make a hearty side that feels just a little bit indulgent.

Also… they go wonderfully with a cold glass of white wine in the garden.

FAQ Section

Can I make these gluten-free?
Yes, with a gluten-free all-purpose flour blend that includes xanthan gum. Expect them to be slightly softer.

Can I leave out the egg?
You can — just add a splash more milk. The texture will be a bit crumblier, but still lovely.

Can I use margarine instead of butter?
You can, but butter gives that classic biscuit flavour. Margarine makes them lighter but a bit bland.

Do I have to brush the tops with butter?
No, but it gives them flavour, sheen, and a bit of that bakery look. I highly recommend it.

Try more recipe

• Mary Berry Chicken Supreme Recipe
• Mary Berry Venison Casserole
• Mary Berry Salmon And Broccoli Quiche