We were having pasta for dinner and, while the sauce was simmering and I was getting the water ready to boil, I thought about my lack of prior planning to have a loaf of garlic bread ready to toast in the oven.
•1-1/2 cup flour
•1/4 tsp salt
•1/4 to 1/2 tsp garlic powder
•1/4 tsp cinnamon*
•1/4 tsp sugar
•2 tsp baking powder
•1/2 tsp baking soda
•6 tbsp cold butter, cut into pieces
•1/2 cup + 2 tbsp half and half (or milk)
•3 oz crumbled bleu cheese
*A strange addition, I know, but it really seems to work with the garlic and bleu cheese. Feel free to leave it out, the biscuits’ll still be wicked tasty.
Note: this recipe made 8, roughly three inch biscuits – they will spread in baking, so leave plenty of space between biscuits on the baking sheet. Next time I make them, I’m gonna make mini drop biscuits using a two tablespoon scoop.
Heat oven to 425º.
Add the flour, salt, garlic powder, cinnamon (if you’re using it), sugar, baking soda and powder to the bowl of a food processor and pulse to combine.
Add the blue cheese and pulse again to blend in.
Add the half and half and pulse just until the dough holds together – it’ll be quite sticky.
Pat out onto waxed paper and cut into biscuits – or drop by 1/4 cup (or, mebbe better, one of those two tablespoon scoops) measures onto a parchment paper lined baking sheet.
Bake for 10 to 12 minutes, until the biscuits are golden brown.
Serve with good butter.