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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
  1. 2 1/4 cups all-purpose flour
  2. 2 1/2 teaspoons baking powder
  3. 2 teaspoons sugar
  4. 3/4 teaspoon baking soda
  5. 1 teaspoon salt
  6. 6 tablespoons (3/4 stick or 3 ounces) cold unsalted butter, cut into 1/2-inch cubes
  7. 1 1/2 cups crumbled blue cheese (or cheddar if you aren’t a fan)
  8. 4 scallions, finely chopped
  9. 1 cup well-shaken buttermilk
Instructions
  1. 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.
  2. 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
  1. 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.
Domestic Superhero http://domesticsuperhero.com/

Try not to eat them all (or do, and just act like you didn’t)….Enjoy!

Recipe adapted from Epicurious.com

 

Comments

  1. YUMMY!!

  2. I love the recipe was fantasctic.thanks

  3. Love all things biscuit.

Trackbacks

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

  2. […] As I mentioned in my post for pesto pasta with assorted vegetables, now that I am living in the city and paying for my own groceries, I am quickly realizing that I will need to choose my ingredients wisely and how to use them most efficiently. After making RP’s blue cheese burgers last week, despite buying the smallest blue cheese crumbles container I could find, I still had some left over. Hating to waste anything, I decided to find an easy recipe to use up the rest and a few Pinterest clicks later I came across this recipe for blue cheese and scallion biscuits. This recipe from the blog Domestic Superhero is an incredibly easy and very delicious approach to biscuits. While they have butter and cream already included, they have such a great and rich taste that they require no further adornment. The recipe called for buttermilk and when I went to go buy some of the dry kind, I found that they didn’t have any and I was only able to purchase a quart of the liquid version. Knowing that I wouldn’t need even close to that much. I bought heavy cream instead and looked up how to make homemade buttermilk, which requires you shake up the cream until the milk part and the butter part separate.  to separate the milk part from the butter remainder and used the milk. I would suggest cooking them on the longer side as they are thick and it takes a while to fully cook the inside (even if the bottoms get a bit dark). If you’re in the mood for a great morning snack at work or a delicious side for Sunday brunch, gather up your leftover blue cheese and get baking! This recipe can be found at the following link: http://domesticsuperhero.com/2012/10/31/blue-cheese-and-chive-biscuits/ […]

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