Nigella Cheese Biscuits Recipe

There’s something about cheese biscuits that takes me right back to my gran’s kitchen — she always had a batch on the go, usually cooling on the wire rack with a tea towel half-draped over them like they were shy. They smelled of comfort. Of salty, buttery joy. And honestly? They were the first thing I ever “helped” bake. (I say “helped” because, at five years old, I mostly just ate the cheese.)

These ones, inspired by Nigella, have all the good stuff — sharp cheddar, cold butter, a hint of mustard for warmth — but they come together quickly and without fuss. No mixers, no weird ingredients. Just a bowl, your hands, and a bit of patience. And the result? Golden, flaky, cheesy biscuits that absolutely beg to be dunked in soup or eaten straight off the tray.

Why You’ll Love It

• Big cheddar flavour — they taste like actual cheese, not just an afterthought.
• Crispy edges, soft middles — the biscuit texture dream.
• Ready in under 40 minutes — start to buttery finish.
• Brilliant with soup, tea, or by themselves — truly versatile.
• Zero fancy tools — just a bowl, a fork, and your hands.
• Can be frozen or made ahead — easy to stash and reheat.

Ingredients

• 2 cups all-purpose flour
• 2 tsp baking powder
• ½ tsp salt
• 1 tsp mustard powder (or more if you like it punchy)
• ½ cup (115g) cold butter, cubed
• 1 cup grated sharp cheddar cheese
• ½ cup milk (plus a splash more if needed)

How to Make It

mix the dry stuff:

In a big mixing bowl, stir together the flour, baking powder, salt, and mustard powder. Give it a quick whisk with a fork just to wake everything up.

rub in the butter:

Toss in your cold, cubed butter. Use your fingers to rub it into the flour until the whole thing looks like crumbly sand. Don’t overdo it — a few butter lumps are fine. That’s where the flake lives.

add the cheese:

Throw in the grated cheddar and give it a quick stir. I like to use mature cheddar for a proper kick, but you do you.

splash in the milk:

Add about half the milk and stir with a fork. Keep adding a splash at a time until the dough just comes together. You want it shaggy, not wet.

knead it gently:

Tip the dough onto a floured surface and knead it just a few times — literally 3 or 4 turns — until it forms a soft ball. Over-kneading = tough biscuits. Let’s not do that.

roll and cut:

Roll it out to about ½ inch thick. Use a biscuit cutter or just the rim of a glass to cut circles. Pop them on a lined or greased baking tray, spaced apart a bit.

bake till golden:

Into a hot oven (220°C / 425°F) they go for 12–15 minutes. They should be puffed and golden, with little crispy cheese bits around the edges.

cool and (barely) wait:

Let them cool on a wire rack for a few minutes, then dig in while they’re still warm. Absolute heaven with a bit of butter or dipped in tomato soup.

Common Mistakes and How to Dodge Them

Why are my biscuits flat?
The butter was probably too warm. Cold butter is key — it creates steam pockets that make them rise.

They taste bland… what happened?
Did you skimp on the cheese? Or forget the salt or mustard? Don’t be shy with flavour here — they need it.

Too tough?
You might’ve over-kneaded the dough. Next time, mix until just combined and stop there.

They spread too much!
Could be your oven wasn’t hot enough — make sure it’s fully preheated before they go in.

Storage and Reheating

• Fridge: Store in an airtight tin or bag for up to 5 days.
• Freezer: Wrap well and freeze for up to 2 months. Reheat straight from frozen.
• Microwave: 10–15 seconds will warm them, but they go a bit soft.
• Oven: 175°C (350°F) for 5–8 minutes — the best way to bring back that fresh-baked magic.

Frequently Asked Questions

Can I use a different cheese?
Totally. Gruyère, Parmesan, Red Leicester — they all work. Just stick to hard cheeses that grate well.

Do I need the mustard powder?
It’s optional, but it adds warmth and depth. Try paprika or cayenne if you want a twist.

Can I make the dough ahead of time?
Yes! Wrap it in cling film and keep it in the fridge for up to 24 hours. Bring it to room temp before rolling.

Can I make them gluten-free?
Use a gluten-free flour blend with xanthan gum. The texture might be a little different, but still tasty.

Nutrition Facts (Per Serving)

• Calories: 150 kcal
• Fat: 10g
• Saturated Fat: 6g
• Carbs: 12g
• Protein: 3g
• Sugar: 0g
• Sodium: 200mg

Try More Nigella Recipes:

• Nigella Lemon Olive Oil Cake
• Nigella Mars Bar Cake
• Nigella Raspberry Frangipane Tart