Mary Berry Parmesan Biscuits

Let me tell you — these are the biscuits I reach for when people are coming over and I want to pretend I’m far more organised than I actually am.

I first made Mary Berry’s parmesan biscuits when I had about 45 minutes before guests arrived and absolutely nothing ready except a bottle of wine and a block of cheddar. These came out the oven just as the doorbell rang. They smelled amazing, looked rustic (I called it “artisanal”), and everyone thought I’d spent all afternoon on them. I’ve made them ever since.

They’re buttery and crisp with that rich, cheesy flavour that only mature cheddar and parmesan can give. A pinch of mustard powder and cayenne just lifts everything — nothing spicy, just deeply savoury. Basically, they’re the grown-up version of cheese straws, and ten times better.

Ingredients

Here’s what you’ll need:

• 100g cold unsalted butter, cut into chunks
• 100g plain flour (plus a little extra for rolling)
• Pinch of salt
• Pinch of cayenne pepper
• 1 heaped teaspoon mustard powder
• 50g mature cheddar, finely grated
• 50g parmesan, finely grated (or any similar hard cheese if you prefer veggie-friendly)
• 1 egg, beaten
• Extra parmesan, for sprinkling on top

That’s it. All fridge and cupboard staples — no fancy stuff.

How To Make It

1. Preheat your oven to 180°C (350°F) and line a tray with parchment or lightly butter it.
2. Add the butter, flour, salt, cayenne, mustard powder, cheddar, and parmesan to a food processor. Pulse a few times until it clumps into a soft dough. Don’t add liquid — it will come together, promise.
3. Wrap the dough in cling film and pop it in the fridge for 30 minutes. Use this time to clean the flour you’ve definitely already spilled.
4. Roll out the chilled dough on a lightly floured surface until it’s about 5mm thick — the thickness of a £2 coin, if you’re in the UK.
5. Use a small cutter (I go for 4–5cm) to stamp out your biscuits. Gather and re-roll any scraps once. Don’t overwork it.
6. Place them on your baking tray, leaving a bit of space in between. Brush the tops with beaten egg and sprinkle with a little more parmesan.
7. Bake for 10–12 minutes until they’re golden and smell absolutely unreal.
8. Cool on a wire rack. Or sneak one warm, I won’t judge.

Mistakes to Avoid

Why didn’t my dough come together?
It probably just needed another pulse or two in the food processor. It can look dry right up until the moment it binds.

Why did they spread out?
The butter was likely too soft. Always chill the dough.

They’re dry or hard — what went wrong?
You may have overbaked them or rolled the dough too thin. 10 minutes is usually enough.

They taste bland.
Use mature cheddar and proper parmesan — the sharp stuff. This is one of those times where quality really shows.

Mine didn’t look pretty.
Good. These aren’t supposed to be perfect little circles. Rustic is the vibe.

Storage & Reheating

• Room temp: Keep in an airtight tin for 2–3 days. They’ll stay crisp and lovely.
• Freezer: Freeze the dough wrapped in clingfilm or freeze baked biscuits in a sealed bag for up to 3 months.
• To reheat:
  • Oven: Best option — 5 mins at 160°C.
  • Microwave: Not ideal but okay if you like them a bit softer.
  • Toaster oven: Also works well, especially for just a few.

What To Serve With Them

• A hot bowl of soup, especially tomato or leek and potato. The biscuit’s richness cuts right through.
• A proper cheese board — they go with just about any cheese or chutney.
• Glass of red or white wine, depending on your mood (or what’s open).

Honestly, I eat them on their own more often than not.

FAQs

Can I make them without a food processor?
Yes — just rub the butter into the dry ingredients with your fingertips, then mix in the cheese.

Can I freeze the dough?
Definitely. Shape it into a disc and wrap tightly. Thaw in the fridge before rolling out.

What if I don’t have mustard powder?
Skip it or swap for a tiny dab of Dijon. Mustard powder gives a dry, tangy heat though — it’s worth keeping in the cupboard.

Can I use only cheddar?
Yes — just use a strong one. The parmesan adds a salty punch, but all mature cheddar works fine too.

Try More Recipes:

• Mary Berry Cocktail Sausages Mango Chutney
• Mary Berry Chicken Supreme Recipe
• Mary Berry Chicken Noodle Soup