I get extreme comfort in making biscuits.  So much so that sometimes I think I enjoy making them more than eating them. Then I eat one and that idea is quickly put to rest.

My only stressful moment in biscuit making is when I add the cold butter to the dry ingredients.  As I calmly roll them out and cut perfect little circles on a beautiful Saturday morning inside I’m thinking:

THE BUTTER IS GETTING TO ROOM TEMPERATURE- ROLL FASTER- THESE MIGHT NOT BE THE FLAKIEST BISCUITS EVER IF YOU DO NOT GET THESE IN THE OVEN ASAP

The solution: drop biscuits.  Don’t want the stress of cutting out little biscuits? Don’t feel like you using a wine bottle to roll out your dough because you can’t find your rolling pin? Just drop a hunk of dough down on some parchment and call it a day.

So specifically, these have blue cheese in them.  Sometimes I want a biscuit that just taste like a buttery carb… if you are in this state of mind do not make this biscuit.  If you are looking to change things up (and if you like blue cheese- you must like blue cheese for this recipe and for eternal happiness) these are the biscuits for you.

From SmittenKitchen

You’ll need:

2.25 cups flour

2.5 teaspoons baking powder

2 teaspoons sugar

0.75 teaspoon baking soda

1 teaspoon salt

6 tablespoons COLD unsalted butter, cut into 0.5 inch cubes (keep cubed in fridge until you add to dough)

1.5 cups crumbled blue cheese

4 scallions, finely chopped

1 cup well-shaken buttermilk

Preheat oven to 450 degrees F.  Whisk together flour, baking powder, baking soda, sugar, and salt.  Add in butter with pastry cutter or hands.

Not pretty but soon to be very tasty

Stir in blue cheese and scallions.  Add buttermilk and stir until JUST combined.

Drop dough in 12 mounds (or however many you want depending on your size) on a baking sheet lined with parchment paper.  Bake for 16 minutes.

You really want to bake biscuits right before you plan to eat them.  I made a batch, baked one off to eat at that moment and then froze the rest on a baking sheet in the freezer.  Once they were frozen I placed them in a big ziplock and pulled them out to bake as needed.

Things that go well with biscuits: Peach Butter