Cheese Sandwich Biscuits

Crumbly, Cheesy, and Dangerously Snackable

144 3 minutes read

Few things bring more joy than biting into a flaky, buttery biscuit—except when it’s filled with creamy cheese. These Cheese Sandwich Biscuits are a savoury twist on sandwich cookies, made with sharp cheddar, buttery dough, and a tangy, spreadable filling.

They’re perfect for cheese lovers, holiday snack platters, or when you want something deliciously different from sweet cookies. What makes these biscuits so irresistibly good is their texture contrast and bold cheesy flavour.

The biscuits are crumbly, crisp, and rich, thanks to real butter and aged cheddar. The filling is smooth, savoury, and slightly tangy, often made with cream cheese, mustard, or even pimento for a Southern twist. Plus, they’re make-ahead friendly and incredibly customizable.

In a mixing bowl, whisk together: Flour, baking powder, baking soda, and salt. Cut in the cold butter using a pastry cutter or fingertips until the mixture resembles coarse crumbs. Add in the shredded cheese and mix gently to distribute evenly.

Slowly drizzle in milk, 1 tablespoon at a time, mixing just until the dough comes together. It should be firm but not dry. Form into a disc, wrap in plastic, and chill for 30 minutes if time allows (this helps prevent spreading and enhances flakiness).

Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper. On a floured surface, roll out the dough to about ¼ inch (6 mm) thick. Use a small round cutter (1½ to 2 inches) to cut out biscuits. Re-roll scraps as needed. Place biscuits on the prepared tray, leaving a little space between each.

Bake for 10–12 minutes, or until edges are light golden brown and let cool on the sheet for 5 minutes, then transfer to a wire rack to cool completely.

While the biscuits cool, beat together: Cream cheese, shredded cheddar or pimento spread, mustard or Worcestershire. Add salt, pepper, and any extras (chives, pimentos, etc.) to taste. Whip until smooth and spreadable. If piping, spoon into a piping bag or zip-top bag and snip the corner.

Match biscuits in pairs of similar size. Pipe or spread a teaspoon of filling onto the flat side of one biscuit, then top with another. Gently press to sandwich—don’t overfill or it’ll squish out the sides.

Chill the filled sandwiches for 10–15 minutes to let them firm up for cleaner bites.

Pro Tips for Perfect Cheese Sandwich Biscuits;

Use good-quality cheddar – sharp or extra sharp cheddar gives the best flavour.
Keep butter cold for flakier biscuits—chilling the dough before baking helps.
For thinner, crispier biscuits, roll the dough to ⅛ inch instead.
Make it spicy with cayenne, chipotle powder, or hot sauce in the filling.

Make-Ahead and Storage;

Make-Ahead Dough: Store biscuit dough in the fridge for up to 3 days or freeze for a month.
Filled Sandwiches: Store in an airtight container in the fridge for up to 3 days.
Freezing: Freeze unfilled baked biscuits; thaw and fill fresh when needed.

Serving and Presentation;

Plating Ideas:

Stack sandwich biscuits on a wooden charcuterie board.
Arrange in paper cups or mini cupcake liners for neat serving.

Pairing Suggestions:

Beverages: Pair with wine (white or sparkling), iced tea, or craft beer.
Sides: Serve with pickles, olives, or fresh fruit for a savoury-sweet contrast.

These Cheese Sandwich Biscuits are the ultimate savoury treat—rich, crumbly, and filled with cheesy goodness. Whether you serve them warm, chilled, or packed in a lunchbox, they offer comfort and flavour in every bite.

From casual snacking to special occasions, this recipe is sure to become a savoury baking favourite.