Buttermilk Blue Cheese Biscuits


I love blue cheese. Blue cheese is the chocolate of savory foods to me. Nothing gets better. My all time favorite cheese is Point Reyes Blue and I have been known to ask stores to order it in for me to buy. Recently, the downtown Austin Flagship Whole Foods did just that for me. And now I am swimming in the stuff. No complaints though. I love nothing more than a good chunk of blue cheese.

Mid-afternoon earlier this week I decided I needed a blue cheese fix. Instead of opting for just eating it plain, I decided I should really bake with it. After scouring the internet high and low for a biscuit that could be adapted to my needs I stumbled upon this epicurious recipe. I’ve changed it a bit, which increases the flavor. I hope all you cheese lovers enjoy!

Buttermilk Blue Cheese Biscuits

Ingredients - Makes 8 large biscuits

  • 2 ½ cups all purpose flour

  • 2 teaspoons baking powder

  • ½ teaspoon baking soda

  • ¾ teaspoon salt

  • ½ cup frozen vegetable shortening (I used Crisco), cut into cubes

  • 2 tablespoons chilled butter, cut into cubes

  • 1 ¼ cup crumbled blue cheese (I used Point Reyes Blue)

  • 2 tablespoons fresh chives, chopped

  • 3 sprigs green onion, chopped

  • 1 cup buttermilk, plus 1 tablespoon buttermilk for brushing the tops

Prep

Preheat oven to 350°F. Line baking sheet with parchment paper. In a bowl, mix together flour, baking powder, baking soda, and salt. Add the chilled cubed butter and vegetable shortening. Rub between your hands until large crumbs form. Mix in 1 cup of the blue cheese (leaving ¼ cup out to sprinkle on top) and add chives and scallions. Add cup of buttermilk to the bowl and hand work dough in bowl until ingredients come together.

Here you can either make drop biscuits by taking a spoonful of the mixture and dropping it onto the baking sheet OR you may hand form biscuits. After biscuits are formed, brush buttermilk over the biscuits and sprinkle the ¼ cup remainder of the blue cheese. Bake biscuits until golden brown, about 25 minutes.

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