Craving a savory recipe with a hint of sweet berries? Try this flaky, lightly cheesy take on the classic dinner biscuit. The pop of blueberries and earthiness of fresh herbs, it makes an excellent complement to a variety of main courses. The biscuits come together in less than 20 minutes, and extras can be frozen for up to a month.
Blueberry Blue Cheese Biscuits with Fresh Herbs
Ingredients
2 3/4 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon granulated sugar
3/4 teaspoon kosher salt
6 tablespoons cold, unsalted butter or vegan butter, cut or scooped into small cubes/balls, plus 1 tablespoon for brushing
3 ounces blue cheese, crumbled
1 cup dairy or almond milk
3 teaspoons minced fresh rosemary and chives
Instructions
1. Preheat the oven to 350 degrees F. Line a cookie sheet with parchment paper or a silicone liner.
2. In a food processor, combine the flour, baking powder, baking soda, sugar, and salt. Pulse until well combined. Add the 6 tablespoons butter and the cheese and pulse until crumbly.
3. Transfer the dough to a medium bowl. Using your fingers, make a well in the center. Add the milk and herbs, and mix with your hands to form a loose ball.
4. Lightly flour a cutting board or the counter and press the dough into a rounded shape about 1 inch thick. Lightly oil a 2-inch cookie cutter or small drinking glass, and cut circles of dough. Place them on the cookie sheet, about 1/2 inch apart. Keep gathering the remaining dough together and pressing it out again to make additional biscuits.
5. Brush the tops of the biscuits with melted butter. Bake for 15 to 18 minutes, until golden brown. Serve warm with additional butter or honey.