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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
Makes about 8 each
- 2 cups All purpose flour
- 1 tablespoon Baking powder
- 1 teaspoon Kosher salt
- 1/2 teaspoon Ground black pepper
- 12 tablespoons European, unsalted butter, chilled and diced
- 3/4 cup Heavy cream
- 1/2 cup Pitted, sliced Medjool dates
- 1/2 cup Blue cheese. chilled
- 1/2 cup Chopped pecans
- Flour as needed
- 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.
- 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.
- 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.
- This recipe was entered in the contest for Your Best Recipe with Dates