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- Yield:makes about ten biscuits
- 4 ounces stilton or other strong blue cheese, at room temperature
- 1 stick unsalted butter
- 2 tablespoons heavy cream
- 1 egg yolk
- 3/4 cup all purpose flour
- 1/2 teaspoon salt
In a large bowl, beat cheese until smooth. Beat in butter, heavy cream and egg yolk.
In a small bowl, whisk together flour and salt. Beat flour mixture into wet ingredients until dough just comes together. Wrap dough in plastic wrap and let rest in refrigerator for two hours or up to overnight.
Preheat oven to 400°F. Line a baking sheet with parchment paper. If dough has been in refrigerator overnight, let warm up for ten minutes. On a lightly floured surface, roll dough out to 1/4 inch thickness. Use 3-inch biscuit cutter to to cut biscuits. Transfer biscuits to baking sheet.
Bake for 12 minutes, or until slightly puffed and golden brown. Note: These biscuits are thin and flaky. They won't rise tremendously.