Blue Cheese Biscuits
Searching Yankee’s archives for appetizers from the 1930s, 1940s, and 1950s, we came across a number of recipes that featured Roquefort cheese as a star ingredient: in dressing, in cheese balls, in a jellied mousse (we declined to test that one). We were especially drawn to a biscuit recipe that used tangy Roquefort as an accent to balance the dough’s buttery richness. In testing, these biscuits were a winner, and we were inspired to update them by using local cheeses in the recipe. Serve blue cheese biscuits with slices of good ham, a drizzle of honey or green tomato relish, or a smear of extra blue cheese and some walnuts.
Note: You can use Roquefort or any good blue cheese in these biscuits, but we especially recommend local varieties like Great Hill Blue, made in Marion, Massachusetts, or Bayley Hazen Blue from Jasper Hill Farm in Greensboro, Vermont.
Total Time: 15
Yield: 16 two-inch biscuits
- 1-3/4 cups all-purpose flour, plus extra for work surface
- 1 tablespoon baking powder
- 1 teaspoon table salt
- 1/4 cup blue cheese, crumbled (see Note)
- 1/4 cup cold unsalted butter, cut into small cubes
- 2/3 cup milk
Preheat oven to 425°. Line a baking sheet with parchment paper or grease with butter.
In a medium bowl, whisk together the flour, baking powder, and salt. Transfer to your freezer for 10 minutes to let everything get cold.
Take the bowl from the freezer and use a pastry cutter to work the cheese and butter into the flour mixture until it looks like coarse sand with pea-sized lumps. Slowly add milk, stirring with a fork as you go.
Turn dough out onto a floured surface, knead three times, and gently press out to a 1/2-inch thickness. Use a floured biscuit cutter or 2-inch glass rim to cut the biscuits out, gathering and rerolling the dough as needed. Arrange biscuits on the baking sheet and bake until golden brown and fragrant, 12 to 15 minutes.