Cheddar and rosemary biscuits

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Serves: 30

By Carmenere

(2 Votes) 2


  • 6 tbsp milk

  • 2 tsp clear honey

  • 2 tbsp fresh rosemary finely chopped

  • 200g porridge oats

  • 200g plain flour

  • 150g butter chilled

  • 100g mature cheddar cheese


  1. Preheat the oven to 180C/Gas Mark 4.
  2. Mix the oats, flour, rosemary, salt and pepper in a mixing bowl.
  3. Grate the cold butter into the flour and oats mixture and then, using clean finger tips, lightly rub until the mixture resembles fine-ish breadcrumbs.
  4. Grate in cheddar.
  5. In a cup, mix together the honey and milk and then add to dry ingredients.
  6. Bring the mixture together to form a soft dough then roll out on a lightly floured surface to 1cm thickness.
  7. Using either a cutter or a knife cut the dough into small biscuits and place onto a non-stick baking sheet and cook for 15 minutes.
  8. Allow to cool on tray for 15 minutes then carefully remove to a wire rack to cool completely.

Handy Hint

You could use parmesan or any other hard and flavourful cheese instead of cheddar. These biscuits will keep stored in an airtight container for up to 1 week.

Additional Information

  • Egg Free

  • Nut Free

  • Vegetarian

  • Snack

  • Biscuit and sweets

  • Kids can help

  • Make Ahead

  • cheese

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Your comments

  • MamaHobgoblin 30/10/08 22:10

    These are nice, but I think I overbaked them and burnt the cheese a bit. Next time, I think I'd use even more cheese and keep a closer eye on the time!

  • Carmenere 10/10/08 15:45

    These are really easy, I throw them together to bring to dinner parties to serve with drinks or with a cheese course. I put them into cellophane bags and tie the top with a pretty ribbon for extra bunting cupcake points.