Roquefort Biscuits

These savory cheese biscuits combine the sharp tang of Roquefort with the mellow richness of cheddar, all wrapped in a buttery, crumbly dough rolled in toasted sesame seeds. They’re closer to a savory shortbread than a fluffy American biscuit, and they bake up in ten minutes flat.

Cutting cold butter into the flour with a pastry blender or two knives is where the texture gets built. You want coarse crumbs, not a smooth paste. The cheese gets worked in by hand after that, and the whole thing comes together as a dough without any liquid at all. The fat from the butter and cheese is all the moisture you need.

Toast the sesame seeds in a dry skillet first. Raw sesame seeds taste flat and papery, but toasted ones bring a warm, nutty crunch that makes these biscuits addictive.

Pro Tips

• Keep everything cold: Cold butter and chilled dough produce a flakier, more tender biscuit. If the dough gets warm and sticky, pop it back in the fridge.
• Press flat when coating: Rolling the balls in sesame seeds while pressing them flat ensures the seeds stick rather than falling off during baking.
• Watch the color: They’re done when the edges go golden. The centers will still look pale but firm up as they cool.
• Store airtight: These keep well for several days in a sealed container at room temperature.

Variations

• Stilton swap: Use Stilton or Gorgonzola in place of Roquefort for a slightly different blue cheese character.
• Herb version: Add a teaspoon of dried thyme or rosemary to the dough for an earthy herbal note.