Classic Cheddar Cheese Biscuit

Preheat the oven to Gas Mark 4, 180ºC (350ºF). Lightly grease 2-3 baking sheets with butter and line with non-stick baking paper. Put the grated cheese, butter, flour, cayenne pepper and salt in a food mixer and blend to a crumb. Add the egg yolks and mix until the mixture comes together in a ball then wrap in cling film and rest in the fridge for 2 hours. Place the dough on a floured work surface and roll out to 5mm thick and cut into 7cm rounds and place them spaced a little apart on the prepared baking sheets. Re-knead and roll the trimmings once or twice to make more biscuits. Chill for 30 minutes then bake the biscuits for about 15-20 mins until slightly golden. Remove and transfer to a wire rack to cool. Serve immediately or keep for up to 3 days in a plastic tub with a tight fitting lid.