Cheddar Chia Biscuits 🧀

There’s something about a warm, buttery biscuit that just feels like comfort.

In Trinidad, biscuits are a familiar thing that you’ll buy with your fried chicken - one of those little treats you pick up without thinking twice. Here in the UK, the closest comparison is probably a cheese scone. I love and miss them and these are somewhere deliciously in between. Think Red Lobster-style cheddar biscuits, but with a little Sage & Lune twist.

They’re cheesy, buttery, garlicky and soft in the middle, with crispy little edges and a parsley butter topping. I’ve added a little chia for extra fibre too - because if we’re going to enjoy something decadent, we can still bring a little goodness to the table.

And I'm not going to pretend these are a health food. They're not. They're a pleasure food. Maybe mental health? The kind you make when it's cold outside, you're having people over, or you want something warm and comforting alongside a salad, soup or even some crispy fried chicken.

For the biscuits

Dry Ingredients:

260g plain flour

3 tbsp cornflour

1–2 tsp chia seeds

2 tsp baking powder

½ tsp bicarbonate of soda

1 tsp salt

½ tsp garlic powder

Not Dry Ingredients:

113g cold unsalted butter, cut into small pieces

120g grated Cheddar (I like Red Leicester for the colour)

240ml buttermilk

Topping:

3 tbsp unsalted butter, melted

¼ tsp garlic powder

1 tbsp fresh parsley, finely chopped

Optional: chilli flakes

How to make them

Heat your oven to 200°C (no fan).

Mix all the dry ingredients together in a large bowl.

Rub in the cold butter until it looks crumbly like scones.

Add the cheese and buttermilk and gently mix until you have a soft, sticky dough. Don't overwork it.

Spoon the dough into 8-10 rough mounds on your tray - the scruffier the better.

Bake for 15–20 minutes, until lightly golden. 

While they're baking, mix the melted butter with the garlic powder, parsley and a little chilli if you're using it. Brush over the biscuits while they're still warm.

And that's it. Enjoy! If you're making them for a gathering, double the batch. They have a habit of disappearing.

Mindful Eating

The chia: a small addition, but it brings some extra fibre, along with healthy fats and minerals. One to two teaspoons won't suddenly turn a biscuit into a health food - and that's not the point. It's simply an easy way to add a little more nourishment to something you're already making.

The cheese and buttermilk: bring protein, calcium and plenty of flavour. The combination of protein, fat and carbohydrates also makes these more satisfying than a plain flour-based biscuit.

The parsley: a little freshness and a small boost of vitamins and plant compounds. Plus, it makes the whole thing look prettier, which absolutely counts in my book.

The butter: yes, there is butter. And yes, I am absolutely okay with that.

We don't need to make every recipe low-fat, low-carb, sugar-free or somehow worthy of a wellness badge. Sometimes food is simply meant to taste really, really good.

Have one. Maybe two. Eat slowly. Actually taste it. Pair it with something nourishing if you want a fuller meal, and let yourself enjoy the buttery, cheesy goodness without guilt.

Because this is what I mean when I say pleasure and wellness can sit at the same table.

Hosting tip:

You can freeze the unbaked biscuits for up to 3 months. Bake them straight from frozen, adding a little extra time.

Already baked some? Let them cool completely before freezing. When you're ready for them, thaw at room temperature and warm through in a 150°C oven.

Warm biscuits, cold weather, good company. Sometimes that's enough.