Cream the butter and gradually blend in the grated cheese. Stir in the rest of the dry ingredients that have been sifted together. 

Shape into rolls about 25mm diameter, wrap in waxed paper and chill in the refrigerator for an hour or two.

Cut into 6mm (¼ inch) slices and spread them on a greased baking tray. Brush the biscuits with milk and sprinkle on some poppy seeds.

Bake at 180°C (400°F) for about 10 minutes or until golden.

Remove the trays from the oven and let the biscuits cool before you remove them from the tray.

Try an aged Chardonnay!