Cheese is always the star

A good cheese biscuit is a thing of great beauty. In my opinion, a really strong tasty cheddar is the pick for a biscuit. I have tried a few variations on this, they are either too mild (brie), too pungent (anything blue) and I come back to cheddar each time. At the moment we are making these each week - we started out making these at Christmas as they seemed festive and

useful to have around for guests. But these have become our afternoon ritual. I'm not one to make savoury biscuits that often, its funny but baking biscuits is largely the pursuit of sweet treats. These are my exceptions to the rule. The secret to these has been the addition of half a teaspoon of ginger - its that little zing and addition to the whole taste. Stops it from being too 'cheesy'. Most recipes I have read add paprika, some add chili but ginger when we encountered it in a Woman's Weekly cookbook was new for us, so off we went and tried and we haven't looked back. It make me wonder, could I do the same thing with cheese scones? Is there some sort of secret chemistry at work? Cheese and ground ginger, not enough to add a flavour note but enough to enhance the cheese itself. I am beginning to be convinced that cooking and specifically baking is more of a relationship between ingredients and the need to understand the chemical reactions between these is more required now.