Herbed Roquefort Biscuits Recipe
Ingredients
| Roquefort cheese - 1 (3-ounce) package , crumbled | ||
| Green onion tops | 2 Tablespoon, minced | |
| Dried basil | 1 Teaspoon | |
| Dried thyme | 1/2 Teaspoon | |
| All-purpose flour - 2 cups | ||
| Baking powder | 1 Tablespoon | |
| Salt | 1/2 Teaspoon | |
| Baking soda | 1/4 Teaspoon | |
| Cold, unsalted butter - 1/4 cup plus 2 tablespoons , cut into pieces | ||
| Buttermilk | 3/4 Cup (16 tbs) | |
Directions
GETTING READY
1 Preheat the oven to 450°F.
2 Lightly grease a baking sheet.
MAKING
3 In a bowl, mix first 4 ingredients.
4 Keep aside.
5 In another bowl, Combine flour, baking powder, salt, and soda.
6 Using a pastry blender, cut in the cheese mixture and butter until the mixture resembles coarse meal.
7 Stir in the buttermilk.
8 Onto a floured surface, turn the dough out and knead lightly for 7 to 8 times.
9 Roll the dough to 1/2-inch thickness.
10 Cut using a 2 1/2-inch biscuit cutter.
11 On the prepared baking sheet, place the biscuits.
12 Bake for 13 to 15 minutes.
SERVING
13 Serve as desired.
1 Preheat the oven to 450°F.
2 Lightly grease a baking sheet.
MAKING
3 In a bowl, mix first 4 ingredients.
4 Keep aside.
5 In another bowl, Combine flour, baking powder, salt, and soda.
6 Using a pastry blender, cut in the cheese mixture and butter until the mixture resembles coarse meal.
7 Stir in the buttermilk.
8 Onto a floured surface, turn the dough out and knead lightly for 7 to 8 times.
9 Roll the dough to 1/2-inch thickness.
10 Cut using a 2 1/2-inch biscuit cutter.
11 On the prepared baking sheet, place the biscuits.
12 Bake for 13 to 15 minutes.
SERVING
13 Serve as desired.
Chef
