Mmm, guilty pleasures. What are yours? I love to make biscuits in the middle of the night, and eat the entire batch, warm from the oven, well before morning. Usually this is after a glass of wine or two when it has become hard for me to say no to the craving for fluffy, buttermilk-y goodness. One by one, slathered with butter or berry jam, chased with little sips of wine, the biscuits disappear.
Thankfully, this is a few-times-a-year occurrence, or I’d be a little less slim…
My family never really eats biscuits, but when I saw this recipe on Smitten Kitchen, I knew I had to share. In my house, we love blue cheese. We love scallions. No one else has quite the propensity for biscuits that I do, but really, who doesn’t love buttery, cheesy carbs?
Blue Cheese Scallion Biscuits
I followed Deb at Smitten Kitchen’s recipe exactly, except for two points: I rolled the biscuits between my palms instead of simply “dropping” them, and I supplemented my pre-crumbled blue cheese from the grocery store (which wasn’t quite 1 1/2 cups) with a healthy portion of Point Reyes Blue. My dad the chef couldn’t believe he hadn’t thought about making these before. It’s truly a to-die-for marriage of flavors!
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 (3/4 stick or 3 ounces) cold unsalted butter, cut into 1/2-inch cubes
1 1/2 cups crumbled blue cheese
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.
Roll 12 equal balls of dough between palms and place about 2 inches apart onto a buttered large baking sheet, or one lined with parchment paper (I used my Silpat, as you can see -LZ). Bake in middle of oven until golden, 16 to 20 minutes.