in this world, there are two kinds of people: the blue cheese lovers and the blue cheese haters. i am a proud blue cheese lover. now, i’m not enough of a connoisseur to know the difference between all the different types of blue cheese, but i do know that if it’s stinky and moldy, i’m in (keep in mind, this only applies in the case of cheese). however, i know that there are others out there who don’t feel the same way – some people just can’t handle the strong distinctive taste of blue cheese, in all its pungent glory. and that’s okay. i’ve come to terms with the fact that this is just how some people feel, and i’m still willing to keep blue cheese haters in my life. but, there is a downside: i very rarely bake things that involve blue cheese, because i always worry that others won’t enjoy the taste as much as i do. but when i saw a recipe for walnut and stilton scones in the alice’s tea cup cookbook, i just couldn’t resist. my spin on them is a light, flaky biscuit (because let’s be honest… a savory scone is really just a biscuit), full of nice, crunchy walnut chunks and with blue cheese flavor throughout. they are delicious with a lovely balance of flavors, and i’m totally okay with the fact that blue cheese haters won’t like them… more for me!
flaky tender biscuits, full of blue cheese and walnuts.
- 3 cups all-purpose flour
- ¼ teaspoon baking soda
- 1¼ teaspoons baking powder
- ½ teaspoon kosher salt
- 3 oz blue cheese, crumbled
- ¾ cup chopped walnuts
- 10 tablespoons earth balance (or butter), cut into cubes
- 1 cup buttermilk
- preheat the oven to 425°f and line a baking sheet with parchment paper.
- in a large bowl, combine the flour, baking soda, baking powder, and salt. stir in the cheese and walnuts. using your fingers or a pastry cutter, work in the earth balance until it is the size of small peas. stir in the buttermilk and knead the mixture so that it just comes together.
- turn the dough out onto a lightly floured surface. using your hands, pat it into a rectangle about 1-inch thick. use a sharp knife to cut the rectangle into 12 squares, and arrange the squares on the prepared baking sheet.
- bake the biscuits for about 12 minutes, until they get a bit golden at the edges. move them to a wire rack to cool completely.