Blue Cheese, Pecan & Dried Cherry Drop Biscuits
Hope you all had a wonderful Thanksgiving! I know we did. The kids loved the mini break and we took full advantage by having multiple play dates, skiing opening day at Canyons Resort and yesterday we saw the new Disney movie, Frozen. (So freaking cute, for the record.) We feasted on leftovers most of the weekend, had a fire each night and I read almost a full book which I haven’t done in ages.
It feels good to have had such a relaxing long weekend. I woke up today feeling completely relaxed and refreshed and ready to tackle a new week! With Christmas right around the corner, my to do list isn’t light. I have two loads of laundry staring me down as we speak and I’m hoping to sneak in a few runs this afternoon sans the kiddos. Considering that I haven’t done a thing to get ready for Christmas (as in nothing at all….) I have plenty to get done this week!
With all the heavy cooking and baking I’ve done over the past week or so you’d think I’d be posting something lighter. Nope. In the spirt of holiday eating, I think I’ll just ride this train through the new year. Bring on the butter, sugar, cream and everything in-between! These biscuits are right on par and so darn quick to pull together too! Buttery, flakey goodness mixed with the bite of blue cheese, nutty pecans and the sweetness of dried cherries. If you love sweet/savory like I do, these are tailor made for you!
Remember the retreat I attended a few months back? Well Delallo was one of the generous sponsors and the week after I got home, a generous care package sampling some of their amazing products showed up on my doorstep. (I really love my job!) We’ve been enjoying everything they sent but I’m particularly loving their new SaladSavor line. It makes the “what should I have for lunch” question SO easy. The SaladSavors have made their way into numerous green salads (the obvious) but also over warm pasta, mixed into a fritatta and now these biscuits.
I so don’t consider myself a biscuit maker. They never turn out as light and fluffy as I’d like. They’re just too fussy with the rolling out and cutting and not over mixing. Chalk it up to my lack of patience but I just don’t make them. I find traditional biscuits to be too much of a to do. (Or rather, I haven’t found the right recipe.) I much prefer drop biscuits with the one bowl, no rolling or cutting and I totally dig the rustic nature of them. It’s hard to screw these up! The blue cheese and pecans are so nice with the sweet dried cherries and I’m telling you these biscuits warm from the oven slathered in butter and honey are amazing. Great to accompany a dinner of roast chicken but just as good for breakfast with a mug of steaming coffee.
Hope you all had a wonderful holiday and an even better week to come! See you back here tomorrow for Taco Tuesday!! xoxoPrint
- 2 1/4 cups all-purpose flour
- 2 teaspoons baking powder
- 2 teaspoons sugar
- scant 3/4 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
- 6 tablespoons (3/4 stick or 3 ounces) cold unsalted butter, cut into 1/2-inch cubes
- 1 cup buttermilk
- 1/3 cup crumbled blue cheese
- 1/4 cup roughly chopped pecans
- 1/8 cup dried cherries
- Preheat oven to 450°F degrees.
- Whisk together flour, baking powder, sugar, baking soda, salt and pepper in a large bowl, then blend in butter with two forks or a pastry cutter until the mixture resembles coarse meal and butter pieces are the size of a small pea. Add buttermilk and stir until just combined.
- Stir in blue cheese, pecans and cherries just until mixed taking care not to over stir.
- Drop dough in 12 equal mounds about 2 inches apart onto a large baking sheet that has been lined with parchment paper. Bake 18-20 minutes until golden.
- Remove from oven, let cool slightly before serving with salted butter and local honey.