Cheddar and Walnut Biscuits

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recipe by Kenwood https://kenwoodworld.com/

  • Time icon
    Total Time
    1hr 40mins
  • Serves icon
    Serves
    10
  • Calories icon
    Calories
    189

Buttery and flaky, these cheddar and walnut biscuits make a delicious addition to any party platter or grazing board. Store in an airtight container for up to 5 days or freeze the uncooked biscuits for up to 3 months. To bake from frozen, add an extra 5-10 minutes to the cooking time. We used a 5 cm round fluted cookie cutter to cut out the dough.

recipe updated 21 Nov. 2025

Ingredients

  • Unsalted butter icon
    Unsalted butter
    70 g
  • Water icon
    Water
    2 tablespoons
  • Sharp cheddar icon
    Sharp cheddar
    135 g
  • Walnuts icon
    Walnuts
    60 g
  • Fine sea salt icon
    Fine sea salt
    ¼ teaspoon
  • Plain flour icon
    Plain flour
    100 g
  • Cornflour icon
    Cornflour
    1 ½ teaspoons
  • Egg icon
    Egg
    1
  • Sea salt flakes icon
    Sea salt flakes
    as needed

Tools

  • kCook icon Oven
  • kCook icon Food processor attachment
  • kCook icon Baking tray - large
  • kCook icon Small bowl

Step preview

  1. Fit the coarse grating disc to the Food Processor attachment
  2. Prepare the cheese for the attachment
  3. Grate in batches, if necessary - speed 1
  4. Transfer the grated cheese into a clean bowl and set aside
  5. Remove the coarse grating disc and fit the Knife Blade to the Food Processor attachment
  6. Add walnuts into the attachment
  7. Pulse 5 times until coarsely chopped
  8. Then add the next ingredients and the grated cheese
  9. Pulse 15 times until the mixture resembles breadcrumbs
  10. Then add ice cold water
  11. Pulse until the dough just comes together, adding a little more water if needed
  12. Form the dough into a disc and wrap in plastic wrap
  13. Chill in the fridge - 1 hour
  14. Preheat the oven - 180ºC
  15. Line the baking trays with parchment paper
  16. Transfer the dough to a lightly floured work surface
  17. Roll out until 5 mm thick
  18. Cut out the dough using the 5 cm round fluted cutter
  19. Place the dough rounds on the baking trays
  20. Re-roll and cut any leftover scraps so that you have 40 biscuits
  21. Prick each biscuit twice with a fork
  22. Then brush lightly with the beaten egg and sprinkle with salt
  23. Bake until lightly golden brown - 18 minutes, 180ºC
  24. Remove from the oven and let cool completely
  25. Serve
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