The easiest drop biscuits ever – no kneading, no rolling, no dusting flour everywhere. You don’t need any special tools, just some cold butter and delicate fingertips! Let’s get this biscuit party started.
Buttermilk Blue Cheese Bacon Biscuits
Adapted from Gourmet.
makes: 12 biscuits in 35 minutes
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
5 scallions, finely chopped
7 slices bacon, cooked crispy and 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, chopped bacon and scallions. Add buttermilk and stir until just combined.
Drop dough in 12 equal mounds about 2 inches apart onto a buttered large baking sheet, or one lined with parchment paper. Bake in middle of oven until golden, 16 to 20 minutes.
For the bacon, I used Trader Joes makes Black Forest Bacon and it’s the bestest bacon ever – read more about it here.
Substitute blue cheese for cheddar or goat cheese or whatever your cheese of fancy may be currently. FYI I probably used more than 1 1/2 cups of blue cheese :X
If using blue cheese, just buy the block. Don’t buy the pre-crumbled stuff in the tub. I like BIG OL’ CHONKS of blue cheese so you really get a nice bite.
I went heavy on the scallions. I like scallions. A lot. Adjust your recipe for your taste or remove them all together. Do you, boo.
I like to serve these with a little unsalted butter and honey. The honey adds some nice sweetness to balance out the saltiness of the bacon and blue cheese.
13.06.11 – I substituted Gorgonzola for blue cheese. zomfg. Gorgonzola melts a bit more than blue cheese does, so you get a nice crispy burnty cheesey bottom. You know how I feel about burnt cheese. Amazeballs.