PARTNER POST – Get inspired with creatively crafted Castello Blue Cheese as we celebrate a Summer of Blue with #BluesdayTuesday.
Simple, buttery biscuits are amped up with creamy blue cheese and a hint of rosemary. The savory combination is perfect at any meal.
By Lizzy Wolff
Usually, I don’t need an excuse to bring you biscuits. It’s my kind of my go-to. But when Castello cheese approached me to incorporate one of their cheeses into my baking, I was like HELL YEAH! Ahem, sorry. I really like cheese.
The mission was clear: put Castello’s amazing blue cheese into my favorite biscuit recipe. I added some rosemary to round out the flavor and they were perfect. If you eat them warm, you’re likely to have a vision of whatever god you believe in.
One last thing, my dears: Castello is giving away a summer’s worth of blue cheese (THINK of all the BISCUITS). Just click on the banner above for a chance to win!
- 2¼ cups all-purpose flour
- ¾ tsp salt
- 1 tsp sugar
- 4 tsp baking powder
- up to 3 oz of Castello blue cheese
- 1 large sprig of rosemary, stem removed, diced very small
- ⅓ cup cold butter
- 1 cup cold milk
- Whisk together all of your dry ingredients (flour-baking powder). Break your butter up into small chunks with your fingers and work them into your flour, breaking up the pieces even further. This will take a couple minutes, so don't get discouraged if they don't incorporate immediately. The biggest piece of butter should be the size of a small pea.
- Once your butter is incorporated, add your cheese. Bakers note: I was very tempted to add an entire 5oz container of cheese to these biscuits, and did the first time around. I thought, 'more cheese? no problem!" Unfortunately the biscuits can't hold up under the weight of the delicious, melty cheese and they topple sideways. Stick to 3 oz, trust me you get a lot of cheesy goodness.
- Then you take your diced fresh rosemary and mix that in, too. Pour your milk into the flour mixtures and mix until fully incorporated. With flour covered hands and a flour covered work surface, tip your dough out onto the counter. Knead the dough for a minute or so, until it doesn't stick to your hand. Pat the dough down to anywhere from ¾" to 1¼" thick (I like my biscuits thick, but don't go any thicker than that). Take your cutter, it can be round or whatever shape you'd like, and coat it in flour. Press down firmly through the dough and lift straight up. Resist any urge to twist the cutter. This seals the sides of the dough and keeps it from rising tall!
- Bake these thangs at 425F until they're browned on top, about 8-10 minutes. Eat them hot with butter or honey!
Lizzy Wolff, creator of Sugar + Butter, loves to make you drool on your keyboard. It's a real thrill for her. For more recipes, click 'website' below.