Author Notes
A savory biscuit that can be eaten with breakfast, lunch or dinner. Best enjoyed warm, with a little smear of European high fat butter —Suzanne Lafleur
Ingredients
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2 cups
All purpose flour
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1 tablespoon
Baking powder
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1 teaspoon
Kosher salt
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1/2 teaspoon
Ground black pepper
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12 tablespoons
European, unsalted butter, chilled and diced
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3/4 cup
Heavy cream
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1/2 cup
Pitted, sliced Medjool dates
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1/2 cup
Blue cheese. chilled
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1/2 cup
Chopped pecans
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Flour as needed
Directions
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Place the dry ingredients (flour, baking powder, salt and pepper) in the bowl of an electric mixer. Attach the paddle to the mixer and blend the dry ingredients together on low for 30 seconds. Add the butter and continue mixing on low-medium until the butter is the size of peas. Add the buttermilk quickly and blend just until wet. Turn off mixer.
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In a separate bowl, toss the blue cheese and dates with some flour, to coat, releasing the excess through your fingers. Add the pecans to the mixture and then add all of this to the dough, mixing just to combine.
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Place the dough on a floured surface and knead gently to bring together. Roll the dough out to a rectangle about 10X5 inches. Cut down the middle lengthwise and then cut each half into 4 rectangles. Transfer to a lined sheet pan and bake at 425 degrees F for about 20-25 minutes or until golden and cooked through. Serve warm with European butter on the side.
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