From Daryl aka Avery:
There's nothing like a savory biscuit to calm the soul. Slathered with butter, if desired, and yum. I'm in seventh heaven and on my way to eighth!
Gorgonzola cheese is a cheese that is not everyone's favorite. It is very strong on its own - delicious with apple slices and other fruits. Fabulous in salad dressings or just sprinkled on salads.
It really becomes "tame" when added to these biscuits. The flavor seems to mellow, which makes them a perfect accompaniment for soup or salad. They are a definite must for a brunch.
FYI, about Gorgonzola: it is a veined blue cheese made from cow's milk. Its origin is Italy. It has been produced for centuries, and there are those who will dispute its original terroir. But now it's mainly produced in the northern regions or Piedmont and Lombardy. It is typically aged for 3 - 4 months; it gets firmer as it ripens.
GORGONZOLA DOLCE BISCUITS
(Makes 16 biscuits)
3 cups flour
1 teaspoon sugar
1/2 teaspoon salt
1/2 teaspoon pepper
4 teaspoons baking powder
1 teaspoon baking soda
3/4 cup butter, cut into pieces (1 ½ cubes)
6 ounces Gorgonzola Dolce cheese (or your favorite blue cheese) crumbled
1 1/4 cups milk (do not use nonfat)
Preheat oven to 425 degrees F.
In a large bowl or food processor, combine the flour, sugar, salt, pepper, baking powder, and baking soda. Stir until combined. Add butter pieces to the flour and mix. Using a fork, pastry blender, or the blade of a food processor, whisk until the mixture becomes coarse little crumbles, about the size of peas.
Add in the crumbled Gorgonzola Dolce or blue cheese. Pour in milk and whisk until just combined. Do NOT overmix. [In the food processor, it’s a quick pulse.] Use your hands if you need to bring the dough together.
Set parchment paper on a 15 x 9 baking sheet. Using a ¼-cup measure, form 16 biscuits and set on the parchment paper.
Bake for 10-12 minutes, or until biscuits are golden brown.
[Note from Charlotte: you can make these biscuits gluten-free by switching out the flour and adding 1 teaspoon xanthan gum when you add the baking powder. Enjoy! Make sure you wrap gluten-free biscuits well after they have cooled so they retain their moisture. That’s one of the bug-a-boos about gluten-free things. They can “dry out” quickly and get hard. So take care.]
1 1/2 cups flour
1/2 teaspoon sugar
1/4 teaspoon salt
1/4 teaspoon pepper
2 teaspoons baking powder
1/2 teaspoon baking soda
6 tablespoons butter, cut into pieces (3/4 cube)
3 ounces Gorgonzola Dolce cheese (or your favorite blue cheese) crumbled
1/3 cup milk (do not use nonfat) (5 ounces)
*Directions are the same as for the full recipe.