Spelt Smoked Paprika Cheese Biscuits

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

Hands cutting rounds from wholegrain spelt cheese biscuit dough on a floured wooden board

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.

Split spelt smoked paprika biscuits with butter beside a bowl of tomato soup on a wooden table

Prep Time 15 mins

Cook Time 22 mins

Total Time 37 mins

Cooking Method: Oven

Cuisine: British

Courses: snack

Difficulty: Easy

Cooking Temp: 200 C

Servings: 10

Estimated Cost: 0.55

Calories: 178

Best Season: all_year_round

Dietary: Contains dairy and eggs, Contains gluten (spelt), Nut-free, Vegetarian

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

250 g wholegrain spelt flour (plus extra for dusting)
2 tsp baking powder
0.5 tsp fine sea salt
1.5 tsp smoked paprika (sweet smoked variety)
60 g cold unsalted butter (diced into small cubes)
90 g mature cheddar (coarsely grated)
120 ml whole milk (plus 1 tbsp for brushing)
1 large egg

Instructions

1
Heat the oven to 200 C / 390 F. Line a baking sheet with parchment paper.
2
Add the spelt flour, baking powder, fine sea salt, and smoked paprika to a large mixing bowl. Stir briefly to combine.
3
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.
4
Stir in 75 g of the grated cheddar, reserving the rest for topping.
5
Crack the egg into a small jug, add the 120 ml of milk, and whisk together with a fork.
6
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.
7
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.
8
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.
9
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.
10
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.
11
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.

Keywords: spelt smoked paprika cheese biscuits, spelt savoury biscuits, wholegrain cheese biscuits, smoked paprika cheddar biscuits, easy spelt baking, savoury spelt snack

Equipment

large mixing bowl
box grater
5 cm / 2-inch round pastry cutter
baking sheet lined with parchment
pastry brush
digital kitchen scale

Tips

Keep butter cold until the moment you add it - warm butter flattens the rise.
Grate cheese coarsely so it folds into the dough in distinct pockets rather than dissolving.
Cut biscuits with a sharp, straight-down press - twisting seals the edges and reduces lift.
Place biscuits touching on the baking sheet so they rise upward rather than spreading out.
Check at 18 minutes - spelt browns faster than plain flour, so watch the colour closely.

Variations

Swap cheddar for crumbled feta and add 1 tsp dried thyme for a softer, saltier biscuit.
Add half a teaspoon of cayenne alongside the smoked paprika for a noticeable heat layer.
Use white spelt flour and replace half the milk with buttermilk for a lighter, tangier crumb.

Storage and Reheating

Store cooled biscuits in an airtight container at room temperature for up to 2 days. After that, the texture softens noticeably.

For longer storage, freeze biscuits in a single layer, then transfer to a bag once solid. They keep well for up to 2 months.

Reheat from frozen in a 180 C / 355 F oven for 8 to 10 minutes until the outside is crisp again. A quick 2-minute refresh in a hot oven also works for day-old biscuits stored at room temperature.

Serving Suggestions

These biscuits work alongside a bowl of tomato soup or roasted red pepper soup - the smoked paprika in the biscuit echoes the flavour of both.

For a snack board, split them and layer with sliced ham, a smear of whole-grain mustard, and a few cornichons. They hold up well at room temperature for a couple of hours.

Serve warm from the oven with soft butter and a cold glass of cider or pale ale for a simple, satisfying afternoon snack.

Read it online: https://greatbritishspeltrecipes.com/recipe/spelt-smoked-paprika-cheese-biscuits/

Valentina

A dietitian with a passion for spelt cooking. After trying different diets, I found spelt works best in my kitchen. Join me for simple, delicious recipes that bring out the best in this ancient grain!