Savory Blue Cheese Biscuits from Lisa Dupar…..great for eggs benedict, soups and chili!

These sounded soooo yummy (especially if you are a blue cheese fan like yours truly) that I had to try. Quick to make and takes very few ingredients. My blue cheese might have been too dry (is all I can think of), therefore next time I would add more than one cup of the blue cheese. ;-)  The cheese ooozes out of the biscuits and are light! I got this recipe from Lisa Dupar’s “Fried Chicken and Champagne” cookbook, which is a delightful cook book.

Here’s all you do:

SAVORY BLUE CHEESE BISCUITS

3 1/2 cups flour

3 Tablespoons sugar

1/2 tablespooon salt

2 Tablespoons baking powder

12 Tablespoons unsalted butter (in 1/2″ cubes)

1 cup crumbled or grated blue cheese

1/4 cup minced chives

2 eggs

1 cup heavy cream (40 percent butterfat)

Egg Wash: 1 egg, (optional) 1 Tablespoon milk (optional)

Preheat oven to 425˚. Prepare a parchment-lined baking sheet.

In a large mixing bowl, combine the flour, sugar, salt and baking powder. Cut the butter into the dry ingredients with a fork or pastry cutter. Fold in the blue cheese and chives. Mix the eggs with the cream. Make a well in the middle of the dry ingredients and add the egg-cream mixture. Mix until just combined; do not overmix the dough. Transfer the dough to a floured work surface. Roll out to about 3/4 -inch thick. Cut with a 2 1/2 inch round cutter. Place the biscuits on the parchment lines baking sheet.

If you choose the egg wash: Beat together egg and mil, then lightly brush the biscuit tops with the egg wash for a smooth shine.

Bake biscuits until lightly golden brown, about 10 – 12 minutes. Remove from oven and let cool to room temperature.

Makes 12 – 15 regular size (2 1/2″) or 24-30 (1 1/4″) biscuits.

Perfect for a big bowl of soup or chili. Or slice butter or blue cheese and toast! YUM!

Bon Appétit!