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Blue Cheese Buttermilk Biscuits

Sweet, salty, and funky, these blue cheese biscuits are just beyond. They flake beautifully and bake up nice and tall with those perfect biscuit layers.

  • Yield: 10-15 biscuits 1x

Ingredients

Units Scale

For the biscuit dough:

  • 2 1/2 cups all purpose flour
  • 1 tbsp baking powder
  • 1 tsp kosher salt
  • 1/2 cup salted European butter, frozen and grated
  • 1 cup + 1/3 cup buttermilk, divided
  • 1 tbsp honey
  • 1/2 cup blue cheese crumbles

For the honey butter:

  • 3 tbsp honey
  • 2 tbsp salted butter, melted

Instructions

  1. Make the biscuit dough. In a large mixing bowl, whisk together all-purpose flour, baking powder, and salt. Add frozen grated butter and mix together with your fingers until the mixture looks like fine crumbles.
  2. Make a well in the center of the flour/butter mixture, and pour in 1 cup cold buttermilk, blue cheese crumbles, and honey. Using a spatula, mix and fold ingredients together until almost combined (there will still be streaks of flour, and that’s okay). Stick the biscuit dough in the fridge and ready a roll-out station.
  3. Turn out dough onto a clean and generously floured surface. Roll out/shape the dough into a rectangle that is about 3/4 inch thick. Fold over one side of the rectangle to the middle, and fold over the opposite side to meet it. Roll out until it is 3/4 inch thick again. Turn the dough 90 degrees and repeat. Turn 90 and repeat folding and rolling once more.
  4. Dip your biscuit cutter in flour and cut out as many biscuits as you can. Place biscuits onto a prepared sheet pan with parchment or silpat. Don’t twist the biscuit cutter to keep those clean sides. With the dough scraps, you can smoosh them together and re-roll them out to get another biscuit or two.
  5. Brush biscuit tops with remaining cold buttermilk and pop the whole baking sheet in the fridge to chill for 30 mins.
  6. Preheat the oven to 400 degrees F. Bake the biscuits for 10-15 minutes until the tops are nicely browned. Rotate the baking sheet halfway through for even browning.
  7. While the biscuits are cooking, make your honey butter. Melt salted butter and whisk together with honey. Once biscuits are out of the oven, brush the tops generously with honey butter while still warm. Serve biscuits warm!

Notes

  • I used a 2 1/2 inch round biscuit cutter, for larger biscuits, increase cook time by a few minutes.
  • I like to serve these biscuits with extra honey for drizzling. They are also delicious with hot honey (!).
  • If you’re in a hurry, you can chill the biscuit dough in the freezer for 10-15 mins instead of in the fridge for 30 minutes just before baking.
  • For rich, delicious biscuits I highly recommend European butter, which has a higher fat content! In a pinch regular salted butter would also work.
  • Author: Caroline Crockett