Prep 20 mins
Cook 45 mins
Great combo of sharp blue cheese and the crunch of pecans. Recipe by Martha Hall Foose for Screen Doors and Sweet Tea. Martha suggests to serve with a cheese platter, some red grapes, sliced apples, and a glass of white wine.
- 4 cups unbleached-all all-purpose flour
- 1⁄2 cup sugar
- 1 1⁄2 teaspoons baking soda
- 1 1⁄2 teaspoons baking powder
- 1 teaspoon salt
- 4 tablespoons butter, cut into 1/2 inch pieces, chilled
- 2 ounces blue cheese, crumbled (1/2 cup)
- 1⁄4 cup chopped pecans
- 1 1⁄2 cups plus 1 tablespoon buttermilk
- 1 large egg, beaten
- fresh ground black pepper
- In a large bowl, sift together the flour, sugar, baking soda, baking powder, and salt. Cut in the butter until mixture looks like oatmeal. Add the cheese and nuts, and toss to distribute the flour. Make a well in the center and add the 1 1/2 cups of buttermilk and the egg. Stir with a sturdy spoon until you have a shaggy dough.
- Tip the dough out onto a lightly floured surface and knead gently to bring together. Form into a slightly flattened 6 inch round. Place on a parchment lined baking sheet. Brush with the remaining buttermilk and sprinkle with pepper. With a serrated knife, cut a shallow X in the top of the loaf.
- Bake 10 minutes on 400 degrees. Then reduce the oven to 375 degrees and bake for 35 minutes. Cool on wire rack. You may need to tent with foil, if the loaf begins to brown to quickly.