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Blue Cheese and Chive Biscuits

October 31, 2012 By Allyson 8 Comments This post may contain affiliate links. Read my disclosure policy.

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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)

Print
Blue Cheese and Chive Biscuits
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 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
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.
Recipe 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.

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

Recipe adapted from Epicurious.com

 

1.4Kshares

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Previous Post: « Cheesy Artichoke Bread
Next Post: Guest Blog: Apple Coffee Cake »

Reader Interactions

Comments

  1. Gill says

    October 31, 2012 at 4:51 pm

    YUMMY!!

    Reply
    • Allyson says

      November 1, 2012 at 2:06 pm

      Tell me about it!

      Reply
  2. Martha says

    October 31, 2012 at 9:53 pm

    I love the recipe was fantasctic.thanks

    Reply
    • Allyson says

      October 31, 2012 at 10:18 pm

      You are welcome!

      Reply
  3. Susan says

    November 1, 2012 at 3:48 pm

    Love all things biscuit.

    Reply
    • Allyson says

      November 2, 2012 at 1:09 pm

      ditto!

      Reply

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Hi! I’m Allyson - Welcome to my blog where you will find lots of recipes & food goodness, DIY projects, crafts & a little bit of everything. I’m so happy you stopped by because I have a lot to share with you! Lets connect on social media, and be sure to subscribe to my email so you won’t miss a post!



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