Recipe by Juenessa
These biscuits have a crisp crust and tender texture, despite requiring no kneading, rolling or cutting. If you like blue cheese, you will enjoy these biscuits.
Top Review by evewitch
I found as I was making these that I had no cream of tartar so I substituted an equal amount of baking soda (since I really had no idea how to fix it). I also decided to mix the dough up in the food processor since I am basically lazy. Made improperly, the flavor was pretty good but they were far too crumbly. I think they might be really good as the base for a breakfast cheese biscuit sandwich (heated with melted cheddar in the middle).
- 591.47 ml unbleached all-purpose flour
- 29.58 ml sugar
- 14.79 ml baking powder
- 3.69 ml cream of tartar
- 2.46 ml salt
- 103.53 ml chilled unsalted butter, cut into 1/2-inch pieces
- 236.59 ml packed coarsely grated sharp cheddar cheese, chilled
- 118.29 ml coarsely crumbled Stilton cheese, chilled (about 2 ounces)
- 295.73 ml chilled buttermilk
- 1 large egg
Directions See How It's Made
- Position 1 rack in bottom third and 1 rack in top third of oven and preheat to 400°F
- Butter and flour 2 large baking sheets.
- Whisk first 5 ingredients in large bowl to blend well.
- Add butter and rub in with fingertips until mixture resembles coarse meal.
- Add both cheeses; rub in with fingertips until cheeses are reduced to small pieces.
- Blend buttermilk and egg in small bowl.
- Add to flour mixture, stirring just until dough is evenly moistened.
- Using 1/3 cup dough for each biscuit, drop 6 mounds onto each prepared sheet, spacing 2 to 3 inches apart.
- Bake biscuits 10 minutes.
- Reverse positions of sheets. Bake biscuits until golden brown and tester inserted into center comes out clean, about 10 minutes longer.
- Place biscuits in basket; serve warm.