I’m late on posting this… too busy at work.  For last month’s vegetarian supper club in Eugene, we did a snowshoe trip; so the goal was to make something yummy that was also transportable.  I opted for…

Bleu Cheese Buttermilk Biscuits

(click for larger)

makes about 8 biscuits

Ingredients:

• 2 1/2 cups unbleached all purpose flour
• 2 tsp baking powder
• 3/4 tsp coarse salt
• 1/2 tsp baking soda
• 2/3 cup chilled solid vegetable shortening, cut into smaller cubes
• 1 cup crumbled bleu cheese
  (you could possibly find a vegan blue cheese variety, but that might be tough)
• 1 Tbl chopped fresh rosemary
• 1 Tbl chopped fresh thyme
• 1 cup buttermilk  (for vegan… see comments section)
• 1 Tbl milk/soy milk/rice milk/etc

Steps:

1. Preheat oven to 350°F. Line baking sheet with parchment paper.
2. Whisk first 4 ingredients in medium bowl to blend.
3. Add shortening. using fingertips, rub in until coarse crumbs form.
4. Mix in 3/4 cup cheese, rosemary and 1 1/2 teaspoons thyme.
5. Make well in center. Add 1 cup buttermilk and stir until dough forms, gradually mixing in dry ingredients.
6. Turn dough out onto floured work surface. Knead gently until combined, about 5 turns. Pat dough into 1-inch-thick rectangle. Cut into squares.
7. Transfer squares to baking sheet. Brush with 1 tablespoon milk/soymilk/ricemilk. Sprinkle with 1/4 cup cheese and 1 1/2 teaspoons thyme. Sprinkle with pepper.  The biscuits can be prepared 4 hours ahead, just cover & chill until ready to bake.
8. Bake biscuits until golden, about 20 minutes.
9. Serve warm or at room temperature… or in a warming hut at Gold Lake, Oregon.

(click for larger)

This is a mainly music-based blog. If you stumbled in on a recipe search, check out my other recipes at THIS LINK.

~Dan – np: David Bazan – Live at Electrical Audio