Cheesy biscuits

I love small, savoury pieces of food, but I had never imagined savoury cookies until I found this recipe for "blue cheese scallion drop biscuits" a few weeks ago. The recipe is great because it's easy to adjust; instead of using blue cheese and scallions it could be cheddar and sun-dried tomato – or gouda and olives. I converted the American measurements to European ones and left out baking soda, because I never have any at home anyway.

We belatedly celebrated Maria's hen party last night and to not show up empty handed I decided to try to make cheese biscuits. These pieces of crunchy, slightly chewy goodness were super-easy to make and proved to be perfect party food – and I got asked for the recipe.

Savoury cheese biscuits 

(25-30 cookies)
550 ml organic wheat flour
3 tsp baking powder
2 tsp fair trade raw cane sugar
1 tsp sea salt
80g cold butter
350 ml crumbled blue cheese, or other grated cheese (about 200g)
4 scallions, finely chopped
250 ml buttermilk, well shaken

Turn the oven on to 225°C. Combine the flour, baking powder, sugar and salt in a bowl. Cut the cold butter into cubes and pinch it in the flour mixture by hand until it looks like coarse meal. Add the other ingredients in the order listed and mix well. Cover a baking tray with non-stick baking paper and drop tablespoon sized lumps of dough on it – I fit nine cookies per tray. Bake for 10-15 minutes.