Tips: For a sweet variation omit the mustard, cayenne, chives, and grated cheese and add 3 oz currants or raisins and 1 oz sugar, and use plain low-fat soft cheese.

Yield:10

1. Preheat the oven to 400`F. Sift the self-rising flour, mustard, cayenne pepper, and salt unto a mixing bowl.
   
   
2. Add the soft cheese to the mixture and mix together until well incorporated. Stir in the snipped chives.
   
   
3. Make a well in the center of the ingredients and gradually pour in 3 1/2 fl oz milk, stirring as you pour, until the mixture forms a soft dough.
   
   
4. Turn the dough onto a floured counter and knead lightly. Roll out until 3/4in thick and use a 2in plain pastry cutter to stamp out as many rounds as you can. Transfer the rounds to a cookie sheet.
   
   
5. Re-knead the dough trimmings together and roll out again. Stamp out more rounds- you should be able to make 10 biscuits in total.
   
   
6. Brush the biscuits with the remaining milk and sprinkle with the grated cheese. Bake for 15-20 minutes, until risen and golden. Transfer to a wire rack to cool. Serve warm with low-fat soft cheese, garnished with chives.