Blue Cheese BiscuitsJump to Recipe
There isn’t two ways about it… you will either love or hate these biscuits.
You’ll love them if you love delicious foods and hate them if you don’t like things that taste good.
Ok. That’s not completely fair. Obviously, you won’t like them if you just don’t like blue cheese. But even if you just sort of like blue cheese, I think you should give these Blue Cheese Biscuits a shot. They are tangy and rich and are a great side dish for anything sweet.
Easy recipe for homemade tender, flaky buttermilk biscuits with tangy blue cheese folded in. Perfect topped with a dollop of honey.
1) Preheat oven to 375 degrees Fahrenheit. Mix dry ingredients together in a large bowl.
2) Cube cold butter and add it to the dry stuff. Use your fingers to work the butter into the flour until it’s in pea-sized pieces.
3) Pour in buttermilk and stir until the dough just comes together. Don’t overwork the dough.
4) Scoop dough out onto a clean, lightly floured surface and press it into a large rectangle, about 8×16.
5) Sprinkle the dough with blue cheese and fold it in half. Then roll it back out into the large rectangle so there is a layer of cheese in the biscuits.
6) Cut the dough into 10-12 biscuits.
7) Transfer biscuits to a baking sheet lined with parchment paper. Brush with buttermilk.
8) Bake biscuits at 375 degrees for 25-30 minutes until they are golden brown and cooked through.
9) Let cool for a few minutes before serving. Serve with honey!
Blue Cheese Biscuits
A simple biscuit
When people tell me they want to start baking more, I send them a biscuit recipe to build their confidence. A good homemade biscuit is pretty straightforward and very delicious. The only thing to remember about biscuits is that you want to work them as little as possible or they will get tough.
Start by mixing together the dry ingredients in a large bowl. Easy enough.
And by the way, I realize that cornmeal isn’t a typical biscuit ingredient but I really like it. I think it adds some nice crunch to the biscuits. You just need a little bit, but give it a shot.
Next, just cube up your cold butter and toss it into the pan.
There are lots of tools for cutting butter into flour, but you were born with the best ones (hopefully). Clean hands get it done.
Just crumble the butter into the flour until it’s evenly mixed and resembles pea-sized pieces.
Now for the wet stuff.
Buttermilk is the best but any milk would work.
Once your buttermilk is in, just stir everything together until the dough is in loose pieces. It doesn’t need to be completely together.
I literally stir mine like five times and this is the result.
Forming the Biscuits
Scoop the dough out onto a lightly floured surface and press it into a large rectangle. You don’t need to measure but I would say 8×16 is a good size to shoot for.
Then sprinkle the dough with crumbled blue cheese!
Fold the dough over and roll it out again to a similar sized rectangle.
Then cut it into large cube biscuits. Of course, you could use a round cutter, but I like squares just because you don’t waste dough.
Baking the Blue Cheese Biscuits
Transfer these suckers to a baking sheet lined with parchment paper and brush them buttermilk.
Bake them in a 375 degree oven for 25-30 minutes.
They are done when they are golden brown all around.
Hands down, the best way to eat these guys is slathered with honey.
If you’ve ever had blue cheese, figs, and honey, you know that this flavor combo works even if it sounds weird. Sweet and tangy go together just swell.
I ate these Blue Cheese Biscuits for breakfast and for dessert. They were just perfect.
As with any biscuit, they don’t keep all that great. They are best right after they come out of the oven. If you do have leftovers though, it’s best to reheat them in the oven for 10 minutes or so and not in the microwave where they will just get soggy.
Any blue cheese fans out there? Leave a comment!
Hello! My name is Nick Evans and I write and manage Macheesmo. I started Macheesmo 11 years ago when I was just learning my way around the kitchen. I love to cook and love everything food-related, but I have no formal training. These days I focus on fast, accessible recipes with the occasional “reach” recipe!
I’ve posted almost 2,000 recipes on Macheesmo. For each one, I do my best to give full explanations of what I did and tips on what I’d do differently next time. I’ll bring up the tricky parts and the easy parts.
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