Makes 4 Biscuits

If you can’t find mimolette cheese, use Beemster or a good aged cheddar. The key to flakey biscuits is cold butter, working quickly, folding the dough and patting them out instead of using a rolling pin and a high baking temperature.

125 Grams All Purpose Flour

1 Tbsp Baking Powder

Good Pinch of Salt

85 Grams Cold Unsalted Butter Cut into Small Cubes

35 Grams Grated Mimolette Cheese

1 Heaped Tbsp Fresh Chopped Dill

75 Ml Heavy Cream or Milk

Preheat oven to 400.

In a large bowl mix the flour, baking powder and salt. Add in the cold butter and quickly use your fingers to combine by pressing the butter into the flour until you have small pieces of butter throughout. Mix in the cheese and dill. Add in the cream. Use your hand to bring the dough together. Add a dash more flour if it feels too wet. Turn out onto a board and knead a few times to bring the dough together. Flatten into a rectangle about 1/2 inch thick. Fold the dough over itself once and flatten gently again. Fold one more time and flatten to a roughly 1 inch thick rectangle. Cut into four triangles.

Place on a lined baking sheet, brush with egg wash and sprinkle with a bit more cheese.

Bake for 20-25 minutes until risen and golden brown. Serve warm.