Best Blue Cheese Biscuits Recipes

BISCUITS WITH BLUE CHEESE BUTTER

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking dish.
• Separate biscuits and cut into quarters; place biscuit pieces into prepared baking dish. Mix unsalted butter and blue cheese together in a bowl until thoroughly combined and brush the butter mixture over the biscuits.
• Bake in the preheated oven until biscuits are golden brown, 10 to 15 minutes. Pull apart to serve.

GARLIC, BLUE CHEESE, AND BACON BISCUITS

Steps:

• Preheat oven to 450 degrees F (230 degrees C). Line a baking sheet with parchment paper.
• Whisk flour, baking powder, salt, and pepper together into a large bowl. Mash grated butter into the flour mixture until the result resembles coarse crumbs. Mix blue cheese, bacon, and 2 cloves minced garlic into the flour mixture.
• Make a well in the center of the flour mixture. Pour buttermilk into the well and mix with your hands until the dry ingredients are just moistened. Drop mixture by heaping spoonfuls onto prepared baking sheet.
• Bake in preheated oven until lightly browned, 12 to 15 minutes. Switch oven to preheat the broiler.
• Stir melted butter and 1 clove minced garlic together in a small bowl; brush over the top of the biscuits.
• Heat biscuits under the broiler just until the tops are browned, about 2 minutes.

CHEDDAR, BLUE CHEESE AND ROSEMARY DROP BISCUITS

Steps:

• Whisk first 6 ingredients in a medium bowl to blend. Cut in butter until mixture resembles coarse meal. Add both cheeses and rosemary. Mix with fork. Combine the buttermilk and egg in a small bowl. Add the buttermilk mixture to the flour/cheese mixture stirring until the dough is evenly moist. Drop about 1/4 c. per biscuit onto a parchment lined baking sheet. You can freeze at this point. Store once frozen in a zip lock bag. If frozen bake at 450' for about 18-20 minutes. If baking unfrozen bake at 450' for about 16-18 minutes. Brush with melted butter and sprinkle with large grain Kosher salt.

SLICED GRILLED STEAK ON BLUE CHEESE BISCUITS WITH WATERCRESS, SOUR CREAM, AND SLICED TOMATOES

Steps:

• Preheat the oven to 450°F.
• Preheat a grill pan or outdoor grill to high heat.
• Mix together the garlic, grill seasoning, Worcestershire sauce, salt, and pepper. Whisk in the EVOO. Pour into a 9 x 13-inch glass dish or a sealable plastic bag. Add the flank steak and coat it evenly in marinade. Let stand for 10 minutes.
• While the steak is marinating, prepare the biscuits. Place the biscuit mix in a bowl, add the blue cheese crumbles, and mix with a fork to distribute. Add water, according to the package directions. Once combined, dump the biscuit mix out on a cutting board. Using your fingertips, press out the mix into a 1-inch-thick square. Divide the square with a knife into 4 squares. Arrange the biscuits on a foil-lined cookie sheet and bake for 12 to 15 minutes, or until the biscuits are cooked through and the bottoms are golden brown. Remove from the oven and let cool.
• Grill the flank steak for 6 to 7 minutes on each side or to your preferred doneness. Remove the flank steak from the grill and let the juices redistribute before slicing.
• Thinly slice the tomato and coarsely chop the watercress; reserve.
• To serve, thinly slice the rested meat on an angle, cutting against the grain. (To make easy work of the slicing, use a sharp knife.) Split each of the four biscuits in half. Arrange a slice or two of tomato on the bottom of each biscuit. Season the tomatoes with salt and pepper. Top the tomatoes with some of the sliced steak. Top that with a dollop of sour cream and a little of the chopped watercress. Set the biscuit top in place or slightly to the side. Wow! What a looker!

BLUE CHEESE BISCUITS

Steps:

• Place biscuits in an ungreased 9-in. round baking pan. In a small microwave-safe dish, combine butter and blue cheese. Microwave, uncovered, on high until butter is melted; spoon mixture over biscuits. , Bake according to package directions. Sprinkle with parsley.

BLUE CHEESE BUTTERMILK BISCUITS

Steps:

• Preheat oven to 350°F. 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.

EASY BLUE CHEESE BISCUITS

Steps:

• Preheat oven to 375 degrees. Blend crumbled blue cheese and melted butter in a bowl.
• Cut each biscuit into fourths and dip each into butter mixture.
• Place on baking sheet or in mini muffin pans and bake for about 12-15 minutes. Serve warm.

BLUE CHEESE BISCUITS

Steps:

• Preheat over to 450 degrees.
• Mix bacon, flour, baking powder, salt, onion.
• Cut in blue cheese and shortening until particles are like small peas.
• Stir in buttermilk to form a soft sticky dough.
• Place dough on floured board and knead several times to make a smooth ball.
• Roll dough to 1/2 inch thick.
• Cut rounds with two inch cookie cutter.
• Place on ungreased cookie sheet.
• bake 12- 15 minutes.

SLICED GRILLED STEAK ON BLUE CHEESE BISCUITS

Steps:

• Preheat the oven to 450.
• Preheat a grill pan or outdoor grill to high heat.
• Mix together the garlic, grill seasoning, Worcestershire sauce, salt, and pepper. Whisk in the extra-virgin olive oil. Pour into a glass dish.
• Add the flank steak and coat it evenly in the marinade. Let it stand for 10 minutes.
• While the steak is marinating, prepare the biscuits. Place the biscuit mix in a bowl, add the blue cheese crumbles, and mix with a fork to distribute.
• Add water, according to the package directions. Once combined, dump the biscuit mix out on a cutting board (I added flour to the board before hand so it wouldn't stick).
• Using your fingertips, press out the mix into a 1-inch-thick square. Divide the square with a knife into 4 squares.
• Arrange the biscuits on a foil-lined cookie sheet and bake for 12 to 15 minutes, or until the biscuits are cooked through and the bottoms are golden brown. Remove from the oven and let cool.
• Grill the flank steak for 6 to 7 minutes on each side or to your preferred doneness.
• Remove the flank steak from the grill and let the juices redistribute before slicing.
• Thinly slice the tomato and coarsely chop the watercress; reserve.
• To serve, thinly slice the rested meat on an angle, cutting against the grain. To make easy work of the slicing, use a sharp knife. Split each of the four biscuits in half.
• Arrange a slice or two of tomato on the bottom of each biscuit. Season the tomatoes with salt and pepper. Top the tomatoes with some of the sliced steak.
• Top that with a dollop of sour cream and a little of the chopped watercress. Set the biscuit top in place or slightly to the side.

CARAMELIZED ONION AND WALNUT BISCUITS WITH BLUE CHEESE BUTTER

Steps:

• For the caramelized onions: Heat the olive oil and butter in a small saucepan over medium heat. Add the onion and salt and cook, stirring occasionally, until the onion begins to caramelize and brown, 15 to 20 minutes. Lower the heat as needed to prevent burning. Stir in the thyme and remove from the heat. Let cool.
• Preheat the oven to 425°F. In a bowl, whisk together the flour, baking powder, and salt. Add the chilled butter and mix in with a pastry blender or your fingertips until the butter is the size of small peas. Add the caramelized onions and the walnuts and mix gently with your hands.
• In a small bowl, whisk together the egg and the milk. Make a well in the center of the dry ingredients, pour the egg mixture into the well, then mix gently with a rubber pastry scraper or spatula. The mixture will be shaggy; it will not come together into a smooth dough.
• Line a baking sheet with parchment paper or a silicone mat. Turn the mixture out onto a lightly floured surface and knead gently until it forms a cohesive dough. Do not overwork or the biscuits will be tough. Pat or roll the dough into a round about 1 inch thick, flouring lightly as needed to prevent sticking. Cut out the biscuits with a lightly floured 1 1/2-inch round cutter. Place the biscuits on the prepared baking sheet. You can gather and reroll the scraps once. Refrigerate the biscuits for 15 minutes, then bake until golden brown, about 18 minutes. Let cool for 10 minutes.
• For the blue cheese butter: In a small bowl, mash the blue cheese and the butter with the back of a spoon until the mixture is spreadable.
• Cut the warm biscuits in half horizontally and spread the bottom half with a little of the blue cheese butter. Replace the top half. Arrange on a platter and serve warm.
• Enjoy with Cakebread Cellars Dancing Bear Ranch Cabernet Sauvignon or another powerful red wine from Bordeaux varieties.

TOMATO COBBLER WITH BLUE CHEESE BISCUITS

Steps:

• 1. In a medium bowl, whisk together flour, baking powder, sugar, and salt. Add cold butter and shortening. With your fingers, quickly break up the fat into the dry ingredients. Rub the fats into the dry ingredients until well incorporated. Some butter pieces will be the size of small peas, other will be the size of oat flakes. Toss in blue cheese crumbles. Stir to incorporate.
• 2. Create a small well in the center of the flour mixture. Add buttermilk all at once. With a fork, quickly bring together the wet and dry ingredients. The dough will be rather shaggy. Dump dough out onto a lightly floured work surface. Knead dough about 10 times, bringing it together into a disk. Wrap dough in plastic wrap and refrigerate until the filling is assembled.
• 3. Add olive oil and butter to a medium saute pan over medium heat. Add sliced onions and season with salt and pepper. Cook and brown onions, stirring occasionally, until caramelized, about 18 to 20 minutes. Add garlic and cook for one minute more. Remove pan from heat, add balsamic vinegar and set aside.
• 4. In a large bowl, toss together clean cherry tomatoes (no need to cut them), chopped basil, flour, and red pepper flakes. Add caramelized onions and toss together until everything is lightly and evenly coated in flour. Season with salt and pepper
• 5. Place rack in the upper third of the oven and preheat oven to 375 degrees F. Pour the tomato and onion filling into a square 8×8-inch baking dish. Place in the oven and bake tomatoes filling for 25 minutes.
• 6. Remove the biscuit dough from the fridge. On a lightly floured work surface, roll out biscuit dough into a 3/4 or 1-inch thickness. Use a 1 1/2 to 2-inch round biscuit cutter to cut out biscuits. Dip the cutter in flour should it get sticky. Remove the partially cooked filling from the oven and carefully place 6 biscuits atop the tomato filling in the pan. Brush biscuit tops with buttermilk and sprinkle with salt and pepper. Reshape and reroll excess biscuit dough to make extra biscuits at another time. (The shaped biscuit dough freezes very well.)
• 7. Return warm filling and biscuit dough to oven and bake for 17-20 minutes, until the biscuits are golden brown and cooked through, and the tomato mixture is bubbling. Remove from the oven and allow to cool for about 15 minutes before serving. Tomato Cobbler is best served warm.

BLUE CHEESE BISCUITS

Steps:

• Preheat oven to 400º.
• Pour melted butter into 9 inch round baking dish, tilting the dish to ensure even coverage.
• Sprinkle the cheese over the butter.
• Arrange the biscuits quarters in a circle beginning at the outer edge and working toward the center.
• Bake for 11 minutes or until golden brown.

VERY EASY BLUE CHEESE BISCUITS

Steps:

• 1. Cut biscuits into quarters and arrange 3 pieces in each muffin cup of a muffin tin. Melt butter and mix with blue cheese. Pour cheese mixture over biscuits. Bake as directed on can.

BLUE CHEESE BISCUITS

Steps:

• 1. Preheat oven to 450.
• 2. Put flour, baking powder, sugar, salt, pepper and baking soda in the bowl of a food processor.
• 3. Pulse several time to combine.
• 4. Remove top of processor, and scatter cubes of butter over flour mixture.
• 5. Toss cubes to coat in flour.
• 6. Replace top and pulse several times, until mixture resembles a coarse meal.
• 7. Add the blue cheese and pulse 1-2 more times.
• 8. Pour into a mixing bowl and add chives, add buttermilk and stir.
• 9. Transfer dough to a lightly floured board.
• 10. Work dough to a 3/4 inch circle.
• 11. Cut dough using a preferred cutter.
• 12. Space biscuits 1 inch apart on an ungreased baking sheet then brush with melted butter.
• 13. Bake until golden brown about 12 minutes.

BLUE CHEESE BISCUITS

Steps:

• Preheat oven to 425 degrees.
• Stir together all the ingredients until just blended.
• Turn dough onto a lightly floured surface and pat into 1/2 inch thickness.
• Cut into 2-inch biscuits and place on a lightly greased baking sheet.
• Bake 15-17 minutes until lightly browned.
• Serve hot.