--- The Cook Up with Adam Liaw's third season airs weeknights on SBS Food at 7.00pm and 10.30pm. Episodes will be made available after broadcast on SBS On Demand. See Jo Barrett making her family recipe cheese biscuits in the 'Cheese please' episode on September 12. ---
Whether you love cheese, or like the idea of making an edible gift on the savoury side, these recipes are for you.
Rene’s cheese biscuits
"My Nan, Rene, and now my Aunty Robyn make these biscuits when we have family get-togethers... We eat them as a snack or have them accompany a cheese plate. When I make them, I change the cheeses around with what's available but always make sure there is something earthy, something sharp and something to add a nice texture," says Jo Barrett of these biscuits, which she makes in the new season of The Cook Up with Adam Liaw.
Sour cream and chive biscuits
"I love a savoury biscuit that's simple to make and additive to eat; these hit the mark on both fronts. The trick is to make sure they're cooked all the way through so they're crisp and have a melt-in-the-mouth texture (if undercooked they will be slightly soft in the centre). Serve them just as they are – they don’t need a partner to improve their appeal!" says Anneka Manning of this excellent recipe, where the flavour and texture come from both sour cream and vintage cheddar.
Parmesan and poppy seed biscuits
These tender biscuits, another recipe from Anneka Manning, are great on a cheese platter, and also good for packaging up as a gift.
Gluten-free Parmesan crackers
Everyone will like these punchy crackers, gluten-free or not.
Cheesy oat cream crackers
These Scottish-style parmesan-oat biscuits make a great canape topped with a favoured cream cheese mixture.
Anchovy sables
A sable is a savoury shortbread biscuit that originated in Normandy and dates back to the 19th century. Commonly flavoured with parmesan or similar cheeses, this recipe from Matthew Evans adds anchovies for an extra hit of salty flavour.
Cheese and salami
These are American-style 'biscuits' - like a kind of scone, but flakier. Leave the sopressa (salami) out to make them vegetarian-friendly or think about what you're going to top them with!
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