These biscuits come together in one bowl and bake in under 25 minutes. The spelt flour gives them a slightly nutty base that plain flour doesn’t.
Smoked paprika and sharp cheddar are a straightforward pairing here. The paprika adds depth without heat, and the cheese melts into pockets that stay soft inside while the outside crisps up.
Spelt handles fat well, so the butter coats the flour quickly and the dough stays manageable. Don’t overwork it, and you’ll get a clean, layered break when you pull them apart.
These work well at room temperature for a packed lunch, warm from the oven with soup, or as a snack alongside a cold drink.
Why You’ll Love This Recipe
- One bowl, minimal cleanup, no mixer needed
- Spelt flour adds nuttiness without heaviness
- Smoked paprika gives depth without adding heat
- Freeze well and reheat crisp in 8 minutes
Ingredient Notes
- Wholegrain spelt flour: Wholegrain spelt gives a nuttier flavour and slightly denser crumb than white spelt. White spelt flour works too and produces a lighter biscuit – use the same quantity.
- Smoked paprika: Use sweet smoked paprika for a mild, rounded flavour. Hot smoked paprika raises the heat noticeably, so use half the amount if you prefer a gentler result.
- Sharp cheddar: A mature or extra-mature cheddar gives the most flavour. Gruyere or aged gouda are good alternatives and melt cleanly into the dough.
- Cold unsalted butter: Keep the butter cold right up until you use it. Warm butter absorbs into the flour too quickly and the biscuits won’t have distinct layers. Dice it and put it back in the fridge for 10 minutes if needed.
- Whole milk: Whole milk gives the richest result. Buttermilk adds a slight tang and a more open crumb – both work well. Use oat milk if you need a dairy-free option, though the texture will be slightly less tender.
- Baking powder: Check the baking powder is fresh. Old baking powder gives flat, dense biscuits. Replace it if it’s been open for more than six months.
Spelt Smoked Paprika Cheese Biscuits
Description
Wholegrain spelt flour keeps these biscuits light without making them dense, and the smoked paprika cuts through the richness of the cheddar for a balanced, savoury result.
Ingredients
Instructions
- Heat the oven to 200 C / 390 F. Line a baking sheet with parchment paper.
- Add the spelt flour, baking powder, fine sea salt, and smoked paprika to a large mixing bowl. Stir briefly to combine.
- Add the cold diced butter. Rub it into the flour with your fingertips until the mixture resembles coarse breadcrumbs with some pea-sized pieces remaining. Work quickly so the butter stays cold.
- Stir in 75 g of the grated cheddar, reserving the rest for topping.
- Crack the egg into a small jug, add the 120 ml of milk, and whisk together with a fork.
- Pour the egg and milk mixture into the flour bowl. Stir with a fork until the dough just comes together. It will look shaggy - that is correct. Do not over-mix.
- Turn the dough out onto a lightly floured surface. Pat it into a rectangle about 2.5 cm / 1 inch thick. Fold it once like a letter, then pat back to 2.5 cm thickness. This fold creates layers.
- Use a 5 cm / 2-inch round cutter to press out biscuits with a straight downward cut - do not twist. Gather scraps, pat together once, and cut remaining biscuits.
- Place biscuits on the lined baking sheet so they are just touching. Brush the tops with the remaining tablespoon of milk and scatter the reserved cheddar over each one.
- Bake for 18 to 22 minutes until the tops are golden brown and the edges look set. Start checking at 18 minutes as spelt colours quickly.
- Transfer to a wire rack. Eat warm or cool to room temperature before storing.
Nutrition Facts
Servings 10
- Amount Per Serving
- Calories 178kcal
- % Daily Value *
- Total Fat 9g14%
- Saturated Fat 5g25%
- Cholesterol 38mg13%
- Sodium 210mg9%
- Potassium 130mg4%
- Total Carbohydrate 20g7%
- Dietary Fiber 2g8%
- Sugars 1g
- Protein 7g15%
- Vitamin A 310 IU
- Calcium 140 mg
- Iron 1.5 mg
- Vitamin D 14 IU
- Vitamin E 0.5 mg
- Vitamin K 2 mcg
- Thiamin 0.12 mg
- Riboflavin 0.15 mg
- Niacin 1.8 mg
- Vitamin B6 0.1 mg
- Folate 18 mcg
- Vitamin B12 0.3 mcg
- Phosphorus 155 mg
- Magnesium 28 mg
- Zinc 1.1 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Additional Notes
- Rest shaped biscuits in the fridge for 10 minutes before baking to firm up the butter.
- Do not overwork the dough - mix until just combined or the biscuits turn tough.
- Grate the cheese on a coarse setting so it stays distinct rather than blending into the dough.
- Bake on the middle rack for even browning on top and bottom.
- Place biscuits touching each other on the tray so they rise upward rather than spread.
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