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 cold unsalted butter 3/4 stick or 3 ounces, 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.
Try not to eat them all (or do, and just act like you didn’t)….Enjoy!
Recipe adapted from Epicurious.com