Blue Cheese Buttermilk Biscuits

Recipe Ingredients

2 1/2 cups	156g / 5.5oz	Unbleached all-purpose flour
		= (or whole-grain pastry flour)
2 teaspoons	10ml	Baking powder
3/4 teaspoon	3.8ml	Coarse salt
1/2 teaspoon	2.5ml	Baking soda
2/3 cup	131g / 4.6oz	Chilled solid vegetable shortening - cut 1/2" cubes
1 cup	146g / 5.1oz	Crumbled blue cheese
1 tablespoon	15ml	Chopped fresh chives
1 tablespoon	15ml	Chopped fresh thyme
1 cup	237ml	Buttermilk - plus
1 tablespoon	15ml	Buttermilk
		Freshly-ground black pepper - to taste

Recipe Instructions

Preheat oven to 350 degrees. Line baking sheet with parchment paper.

Whisk first 4 ingredients in medium bowl to blend. Add shortening; using fingertips, rub in until coarse crumbs form. Mix in 3/4 cup cheese, chives, and 1 1/2 teaspoons thyme. Make well in center; add 1 cup buttermilk and stir until dough forms, gradually mixing in dry ingredients.

Turn dough out onto floured work surface. Knead gently until combined, about 5 turns. Pat dough into 1-inch-thick rectangle. Cut into 8 squares. Transfer squares to baking sheet. Brush with 1 tablespoon buttermilk. Sprinkle with 1/4 cup cheese and 1 1/2 teaspoons thyme. Sprinkle with pepper. (Can be prepared 4 hours ahead. Cover; chill.)

Bake biscuits until golden, about 20 minutes. Serve warm or at room temperature.

This recipe yields 8 biscuits.

Source:
Bon Appetit, November 2002

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