Smoked cheddar biscuits

Grease two large oven trays. Line with baking paper.

Process flour, paprika, powder and butter in a food processor until fine crumbs form. Add the cheddar and parmesan. Pulse until just combined. Transfer to a large bowl.

Add the milk. Stir mixture with a table knife until it starts to come together. Transfer to a lightly floured bench. Knead until smooth.

Divide mixture in half. Roll each portion into a 20cm-long log shape. Wrap in plastic wrap. Freeze for about 30 minutes, or until firm.

Cut each log into 1cm-thick rounds. Place, 3cm apart, on prepared oven trays. 

Cook in a moderate oven (180°C) for about 20 minutes, or until golden brown and crisp, swapping trays halfway through cooking. Cool on trays.

Serve biscuits with grapes, quince paste and vintage cheese if desired.