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Cheddar, Chive & Mustard Spelt Biscuits

Yields12 ServingsPrep Time15 minsCook Time17 minsTotal Time32 mins

Light and cheesy savoury biscuits, with pops of bright mustard flavour, these are wonderful when spread with lashings of butter. Serve alongside bowls of soup or stew for a comforting meal. If so inclined, do make a double batch, as they freeze remarkably well.

Cheddar, Chive & Mustard Spelt Biscuits

 1 ½ cups all-purpose flour
 2 Tbsp all-purpose flour
 1 ½ cups spelt flour
 1 ½ Tbsp baking powder
 1 ½ tsp yellow mustard seed, plus more for sprinkling
 1 ½ tsp dry mustard powder
 ½ tsp baking soda
 1 tsp salt
 ¼ tsp pepper
 ½ cup unsalted butter, cold, cubed
 1 ½ cups shredded aged cheddar cheese, divided
 1 Tbsp finely chopped chives
 1 large egg
 1 cup soured milk or half and half cream
 1 large egg, beaten with 1 Tbsp water, for brushing tops

Preheat the oven to 400 °F. Place a rack in the centre of the oven. Line a baking sheet with parchment paper.


Combine the dry ingredients (all-purpose flour to pepper) in a large bowl.


Cut in the butter using a pastry blender, or use your fingers, until the mixture resembles coarse meal, but be sure to leave some large pea-size bits of butter, too.


Stir in 1 cup (250 mL) of the cheddar and the chives.


In a medium bowl, whisk together the egg and soured milk.


Pour over the dry ingredients, stirring with a wooden spoon just until a soft dough forms.


Turn the dough out onto a lightly floured surface and pat into a circle about 1-inch thick.


Cut out 12 biscuits using a 2 1/2 -inch cutter, re-rolling the trimmings if necessary.


Arrange the biscuits on the prepared baking sheet.


Brush the tops lightly with the egg, sprinkle with remaining cheese and a few mustard seeds.


Bake for 5 minutes, then turn the heat down to 375 °F and bake another 10-12 minutes until the biscuits are golden and the cheese has melted.


Let cool on a wire rack.


Use shredded Swiss or Gruyère instead of the cheddar.

Use dill instead of chives.

To make soured milk or cream, add 1 Tbsp lemon juice to 1 cup milk or half and half.

Nutrition Facts

Serving Size 106 g

Servings 0

Amount Per Serving
Calories 358
% Daily Value *
Total Fat 23g36%

Saturated Fat 17g85%
Trans Fat 0g
Cholesterol 94mg32%
Sodium 637mg27%
Total Carbohydrate 26g9%

Dietary Fiber 2g8%
Sugars .15g
Protein 13g26%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.