For the longest time I never attempted to make biscuits…I am not sure why, other than I probably thought they were too time consuming and difficult. Plus, I am a sucker for a crusty rustic french loaf. But then I noticed lots of enticing biscuit recipes popping up, and upon closer examination, I realized they really aren’t difficult. Not difficult at all. Of course I had to try these, because I am also a sucker for anything involving blue cheese. Load it on whatever, and I will eat it. These biscuits looked particularly delicious so I gave them a whirl. They were. Make them now.
There aren’t many ingredients, and they are super quick and easy to throw together. I served mine with tomato basil soup, and they were great.
Mmmm…see those chunks of chives/scallions (you can use either!)?! They were so tasty….
Mine did get a little crispy on the bottom, but the problem is my cooking tools (stupid cookie sheets!), not the timing. I am happy to announce I found a great deal on a Calphalon cookie sheet the other day, and I will be using that from now on!
If you’re blue cheese-averse, you can make this with an equal volume of coarsely grated cheddar (Or see my Cheddar Biscuit recipe here)
- 2 1/4 cups all-purpose flour
- 2 1/2 teaspoons baking powder
- 2 teaspoons sugar
- 3/4 teaspoon baking soda
- 1 teaspoon salt
- 6 tablespoons (3/4 stick or 3 ounces) cold unsalted butter, cut into 1/2-inch cubes
- 1 1/2 cups crumbled blue cheese (or cheddar if you aren’t a fan)
- 4 scallions, finely chopped
- 1 cup well-shaken buttermilk
- Preheat oven to 450°F. Whisk together flour, baking powder, sugar, baking soda, and salt in a bowl, then blend in butter with your fingertips until mixture resembles coarse meal. Stir in blue cheese and scallions. Add buttermilk and stir until just combined.
- Drop dough in 12 equal mounds about 2 inches apart onto a buttered large baking sheet, or one lined with parchment paper. Bake in middle of oven until golden, 16 to 20 minutes.
- Do ahead: Biscuits are always best the day they are baked. However, if you wish to get a lead on them, you can make them, drop them onto your baking sheet, freeze them until they are firm, and place them in a freezer bag or container until you’re ready to bake them. They can be baked while still frozen (straight from the freezer), you’ll just want to add a few minutes to the baking time.
Try not to eat them all (or do, and just act like you didn’t)….Enjoy!
Recipe adapted from Epicurious.com