Savoury blue cheese biscuits

The problem with blue cheese is that the shop always sells it in the wrong size: too large to finish in one sitting, but too small to have something decent for a second round. These blue cheese and thyme biscuits are a sensible way out.


  • 1 cup (250 ml) flour
  • 1/2 cup (125 ml) rolled oats (or oat bran)
  • 1/2 teaspoon (2.5 ml) baking powder
  • 1/2 teaspoon(2.5 ml) salt
  • 1 tablespoon (15 ml) fresh thyme leaves, or 1 teaspoon (5 ml) dried thyme leaves
  • 110 gram butter
  • 60 gram blue cheese
  • 1 tablespoon (15 ml) lemon juice


  1. Pulse the flour, oats, baking powder and salt in a food processor.
  2. Add the thyme, blue cheese, butter and lemon juice. Process until the mixture forms a ball. If you feel you need more moisture, add more lemon juice, or and if you feel you need more firmness, add either more flour or oat bran in small quantities.
  3. To make small biscuits, divide the dough into two, place on a piece of baking paper or foil and form into two even logs. If you prefer a larger biscuit, form one log.
  4. Chill the logs for at least 30 minutes in the fridge. You can freeze them if you want to.
  5. If the logs were in the freezer, remove from the freezer and allow to thaw a little bit. Refrigerated logs can be used directly out of the fridge.
  6. Pre-heat the oven to 175° Celcius.
  7. Cut the log into thin slices, no more than 5mm thick, and arrange evenly on a baking tray.
  8. Bake the biscuits in the pre-heated oven for 10 to12 minutes until they start to turn golden.
  9. Leave the biscuits to cool for 5 minutes before transferring them to a cooling rack.


Store the biscuits in an airtight container.

We think this recipe was originally published in Food magazine, and that was a good job well done.