Blue Cheese and Poppyseed Biscuits
Elevate your biscuit game with these irresistible Blue Cheese and Poppyseed Biscuits, a savory twist on a classic favorite. Perfectly flaky and golden, these biscuits are infused with the sharp, tangy flavor of crumbled blue cheese and finished with a nutty poppyseed crunch. Cold butter and a simple folding technique ensure professional bakery-worthy layers, while a brush of heavy cream on top adds a luscious, golden crust. Ready in under 30 minutes, these biscuits are a breeze to prepare and pair beautifully with soups, salads, or a sophisticated charcuterie board. Whether served as a comforting side or a show-stopping snack, these Blue Cheese and Poppyseed Biscuits are guaranteed to impress.
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon granulated sugar
- 0.5 teaspoon salt
- 0.5 cup unsalted butter, cold and cubed
- 0.75 cup blue cheese, crumbled
- 1 tablespoon poppyseeds
- 0.75 cup whole milk
- 1 tablespoon heavy cream
Instructions
Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
In a large mixing bowl, whisk together the all-purpose flour, baking powder, sugar, and salt.
Add the cold, cubed butter to the flour mixture. Using a pastry cutter or your fingertips, work the butter into the flour until the mixture resembles coarse crumbs.
Gently fold in the crumbled blue cheese and poppyseeds, ensuring they are evenly distributed throughout the mixture.
Create a well in the center of the dry ingredients and pour in the milk. Stir gently with a fork until the dough just comes together. Avoid overmixing.
Turn the dough out onto a lightly floured surface. Pat it into a rectangle about 1-inch thick. Fold the rectangle in half, then pat it back into a rectangle. Repeat this process 2 more times to create flaky layers.
Use a 2.5-inch biscuit cutter to cut out biscuits, pressing straight down without twisting. Gather any scraps, re-pat, and cut more biscuits until all the dough is used.
Place the biscuits on the prepared baking sheet, leaving about 1 inch of space between them.
Brush the tops of the biscuits with heavy cream for a golden finish.
Bake in the preheated oven for 10-12 minutes, or until the tops are golden brown and the biscuits are cooked through.
Remove from the oven and let cool slightly before serving. Enjoy warm with butter or as is!
Nutrition Facts
Calories |
2602 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 164.1 g | 210% | |
| Saturated Fat | 100.0 g | 500% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 430 mg | 143% | |
| Sodium | 5060 mg | 220% | |
| Total Carbohydrate | 211.1 g | 77% | |
| Dietary Fiber | 8.2 g | 29% | |
| Total Sugars | 14.0 g | ||
| Protein | 71.8 g | 144% | |
| Vitamin D | 4.4 mcg | 22% | |
| Calcium | 1371 mg | 105% | |
| Iron | 13.4 mg | 74% | |
| Potassium | 1088 mg | 23% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
