This variation on a biscuit was the result of an "ah ha" moment. I love to make all sorts of biscuits, some more tailored for breakfast meals, and some sweet versions, such as scones, to serve for brunch or tea. This beef and blue cheese biscuit is a terrific dinner bread. I really love the robust flavor of blue cheese, and personally, I gravitate to those that are heavily blue veined. However, I recognize that this is an acquired taste, so, for these biscuits, I chose a milder gorgonzola cheese to appeal to a wider audience. These biscuits can be served with a side of sweet chive butter to accompany any meal. My favorite way to serve these for a tea or brunch, is a to add a couple of slices of juicy tomato, a light sprinkle of salt and a drizzle of horseradish sauce. Beef, blue cheese and horseradish, well, it's practically the fillet mignon of biscuits!
For the biscuits you'll need:
2 cups self rising flour
4-5 oz. gorgonzola/blue cheese crumbles
1/2 cup chopped dried beef [I used Armor]
1 1/2 cups heavy cream plus 2 Tbs.
1 1/2 Tbs. finely chopped chives
1 tsp. garlic powder
1 tsp. sugar
1/4 tsp. paprika
add'l heavy cream to brush the tops
To prepare the biscuits:Preheat the oven to 450 degrees and line a baking sheet with parchment. In a large mixing bowl, mix together the flour, blue cheese crumbles, chopped beef, chives and seasonings.
Make a well in the center and add 1 1/2 cups plus 2 tablespoons of heavy cream. You'll need additional cream to brush the tops before baking.
Use a large spoon and mix until combined. I used a silicone spatula and the dough didn't stick to it making the mixing a lot easier. Turn out onto a lightly floured surface, then pat or roll to 1/2-3/4 inch in thickness. I used a 2 inch cutter and yielded 14 biscuits. You can make these biscuits any size you like.
Place onto the baking sheet at least 1 inch apart. Brush the tops with additional heavy cream.
Place into the oven and bake for 14-15 minutes until golden. Serve hot. Yield: 14 2 inch biscuits
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