Honey Roasted Pecan and Blue Cheese Biscuits

13 INGREDIENTS • 12 STEPS • 45MINS

Honey Roasted Pecan and Blue Cheese Biscuits

Recipe

4.6

5 ratings

On a trip, you will be wishing you had packed a few biscuits…

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Honey Roasted Pecan and Blue Cheese Biscuits

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On a trip, you will be wishing you had packed a few biscuits…

I believe with each cookie and brownie I bake that there is an even amount of butter and sugar mixed in as there is love.

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45MINS

Total Time

$1.62

Cost Per Serving

Ingredients

Servings

6

us / metric

1 cup

Honey Roasted Pecans

3/4 cup

Blue Cheese

3 cups

All-Purpose Flour

2 tsp

Baking Powder

1/2 tsp

2 Tbsp

Granulated Sugar

3/4 cup

Cold Unsalted Butter

3/4 cup

Cold Buttermilk

1

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Eggland's Best Classic Egg

to taste

1/2 tsp

Baking Soda

to taste

Salted Butter, softened

to taste

Nutrition Per Serving

VIEW ALL

Calories

672

Fat

44.0 g

Protein

13.3 g

Carbs

56.9 g

Love This Recipe?

Honey Roasted Pecan and Blue Cheese Biscuits

Save

I believe with each cookie and brownie I bake that there is an even amount of butter and sugar mixed in as there is love.

http://forkvsspoon.com

Cooking Instructions

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step 1

Preheat oven to 400 degrees F (200 degrees C).

step 2

Using a fork, break Blue Cheese (3/4 cup) into medium-ish crumbles and roughly chop Honey Roasted Pecans (1 cup). Set aside.

step 2 Using a fork, break Blue Cheese (3/4 cup) into medium-ish crumbles and roughly chop Honey Roasted Pecans (1 cup). Set aside.

step 3

In a large mixing bowl, whisk together All-Purpose Flour (3 cups), Baking Powder (2 tsp), Baking Soda (1/2 tsp), Salt (1/2 tsp), and Granulated Sugar (2 Tbsp).

step 3 In a large mixing bowl, whisk together All-Purpose Flour (3 cups), Baking Powder (2 tsp), Baking Soda (1/2 tsp), Salt (1/2 tsp), and Granulated Sugar (2 Tbsp).

step 4

Grate Unsalted Butter (3/4 cup) into dry ingredients. If the butter becomes too soft, pop everything in freezer for 10 minutes and then continue on. Toss together butter and flour, it will resemble coarse meal.

step 4 Grate Unsalted Butter (3/4 cup) into dry ingredients. If the butter becomes too soft, pop everything in freezer for 10 minutes and then continue on. Toss together butter and flour, it will resemble coarse meal.

step 5

In a small bowl, whisk together Buttermilk (3/4 cup) and Eggland's Best Classic Egg (1). Make a well in the flour/butter mixture and all at once, pour in the buttermilk/egg mixture and stir to form a soft dough. It will be rather shaggy.

step 5 In a small bowl, whisk together Buttermilk (3/4 cup) and Eggland's Best Classic Egg (1). Make a well in the flour/butter mixture and all at once, pour in the buttermilk/egg mixture and stir to form a soft dough. It will be rather shaggy.

step 6

Fold in blue cheese and chopped pecans.

step 6 Fold in blue cheese and chopped pecans.

step 7

Turn dough out onto a lightly floured surface. Knead for about 10-15 times. Work quickly, but gently.

step 7 Turn dough out onto a lightly floured surface. Knead for about 10-15 times. Work quickly, but gently.

step 8

Roll or pat dough to about a 1 inch thickness. With a floured biscuit cutter (or clean tin can with both ends removed) cut out biscuits – press, do not twist the biscuit cutter.

step 9

Reshape and roll out extra dough, making more biscuits. Place biscuits onto an ungreased (or parchment lined) cookie tray and brush tops with extra Buttermilk (to taste).

step 10

Bake in preheated oven for about 15 to 20 minutes until golden brown.

step 10 Bake in preheated oven for about 15 to 20 minutes until golden brown.

step 11

Remove from oven and let sit for a few minutes before serving. They are best when eaten fresh from the oven.

step 11 Remove from oven and let sit for a few minutes before serving. They are best when eaten fresh from the oven.

step 12

Top with Salted Butter (to taste) and Honey (to taste).

step 12 Top with Salted Butter (to taste) and Honey (to taste).

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