Oct 31, 2012

Blue Cheese and Chive Biscuits

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.

Blue Cheese Biscuits

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.

Blue Cheese Biscuits

Mmmm…see those chunks of chives/scallions (you can use either!)?! They were so tasty….

Blue Cheese and Chive Biscuits

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)

Blue Cheese and Chive Biscuits
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Ingredients
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
Instructions
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.
Notes
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.
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Try not to eat them all (or do, and just act like you didn’t)….Enjoy!

Recipe adapted from Epicurious.com

 

Comments

  1. Gill says:
    31 October, 2012 at 4:51 pm

    YUMMY!!

    Reply
  2. Martha says:
    31 October, 2012 at 9:53 pm

    I love the recipe was fantasctic.thanks

    Reply
  3. Susan says:
    1 November, 2012 at 3:48 pm

    Love all things biscuit.

    Reply

Trackbacks

  1. Cheddar Biscuits, where have you been all my life? says:
    23 March, 2013 at 5:27 pm

    [...] Want something with a little more kick?  Check out these Blue Cheese and Chive Biscuits! [...]

    Reply

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