Blue cheese buttermilk biscuits

These biscuits deserve a gold medal in honor of the Olympics. Two gold medals for their flaky texture, burst of blue cheese, and excellent flavor. Enticed by this yet? Good!!!  I made these after finding a delightful recipe from Joy the Baker and failed to have shortening in my house.  Shucks.  I just doubled the butter and prayed while they were in the oven….(not really)

It’s been hazy, hot, and humid the past few weeks where I live but I could not resist turning on the oven for these beautiful biscuits.  To say the least, the recipe had me at “blue cheese” and it was pretty much all down hill from there….The bit of these biscuits is simply delightful, more so if you already like blue cheese.  Don’t be afraid, go buy a block of blue cheese and thank me later 🙂

You’ll need

makes 6 biscuits

  • 2 cups all-purpose flour
  • 2 tablespoons baking powder
  • 1 tablespoon granulated sugar
  • 1/2 teaspoon salt
  • 1/2 teaspoon coarse ground black pepper
  • 6 tablespoon unsalted butter, cold and cut into cubes
  • 1/2 cup blue cheese crumbles
  • 3/4 cup cold buttermilk
  1. Preheat the oven to 375 degrees F.
  2. In a medium bowl, whisk together flour, baking powder, sugar, and salt.
  3. Add cold butter.  Use a pastry cutter or two forks to incorporate the fats into the dry ingredients until well incorporated.  Some butter pieces will be the size of small peas, other will be the size of oat flakes.
  4. Toss in blue cheese crumbles.
  5. Stir to incorporate.
  6. Create a small well in the center of the flour mixture.  Add buttermilk all at once.
  7. With a fork, quickly bring together the wet and dry ingredients.  The dough will be rather shaggy.
  8. Dump dough out onto a lightly floured work surface.  Knead dough about 10 times, bringing it together into a disk.  Wrap dough in plastic wrap and refrigerate until the filling is assembled.
  9. Remove the biscuit dough from the fridge.  On a lightly floured work surface, roll out biscuit dough into a 3/4 or 1-inch thickness.  Use a 1 1/2 to 2-inch round biscuit cutter to cut out biscuits.
  10. Dip the cutter in flour should it get sticky. You can reshape the dough to get six biscuits.
  11.  Place the biscuits on a cookie sheet.
  12. Bake for 17-20 minutes, until the biscuits are golden brown and cooked through.

4 thoughts on “Blue cheese buttermilk biscuits

  1. Thanks for the great recipe! I got 6 2″ biscuits that raised up nice and tall. Super flakey and the blue cheese was a great change. I will try this with different cheeses too!

  2. Pingback: My Favorite Thanksgiving Sides | Domesticated Academic

  3. Pingback: Bread Machine English Muffins | Domesticated Academic

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