Tuesday, December 20, 2011

Tasty Tuesday - Blue Cheese Biscuits with Pinot Noir Butter.

I know your mouth is watering just reading the title because mine sure is. We're celebrating mine and my Grandma's birthday at our house this year and this recipe is definitely on the menu.

Blue Cheese Biscuits with Pinot Noir Butter
Recipe and photos found here.


Blue Cheese Biscuits
Makes about 20 round biscuits

3 cups all-purpose flour
1/2 teaspoon granulated sugar
4 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon baking soda
1 1/2 sticks (3/4 cup) cold butter, cut into pieces
1 1/4 cups milk (whole or 2%)
6 ounces gorgonzola cheese (or your favorite blue), crumbled

Preheat oven to 425 degrees F.

In a large bowl, combine flour, sugar, salt, baking powder and soda, and whisk until combined. Using a fork, pastry blender or your hands, add butter pieces to the flour and mix until coarse little crumbles remain. Add in crumbled gorgonzola. Pour in milk and stir with a spoon until just combined, not overmixing. Use your hands if needed to bring the dough together.

Use a 1/4 cup measure to drop batter onto a nonstick baking sheet, or press dough on a sheet of parchment paper or cutting board, then using a biscuit cutter to shape the dough into rounds. Bake for 10-12 minutes, or until biscuits are golden brown.



Pinot Noir Butter

1 stick (1/2 cup) unsalted butter, softened to room temperature
1 1/2 cups pinot noir
1/8 teaspoon sea salt
pinch of black pepper

Bring the wine to a boil in a saucepan (be careful so it does not boil over!) and cook until reduced to just under 1/4 cup – this took me about 15 minutes. Let cool completely.

Once wine is cool, combine with softened butter, salt and pepper, and mix thoroughly to combine. I had some issues with the butter absorbing all of the wine, so what I did was place the entire bowl in the fridge, and pop it out every 15 minutes or so, mixing really well with a spoon until all of the wine mixed in. Once mixed completely, chill in the fridge for about 5 minutes, then form into a square or log with your hands and wrap in plastic wrap.

Refrigerate until ready to use – best if used after 2-3 days so the flavors can mesh!

10 comments :

  1. OMG these sound AMAZING!!! Thanks for sharing.

    ReplyDelete
  2. Pinot Noir butter???? Stop it right now.

    ReplyDelete
  3. Oh my stars, girlie, I want some of these right now!! They look and sound delish. I'm saving them to make them asap. I'm thinking Christmas brunch?? XO

    ReplyDelete
  4. get out. this sounds way too good to be true!! must try :)

    ReplyDelete
  5. that sound's amazing!!!!! you know i love to sneak alcohol into my food in any way possible!!!

    ReplyDelete
  6. Oh wow!! That is such a fun combo...my taste buds are dancing!

    ReplyDelete
  7. yeah, saw that one on ashley's blog...i need to make this soon!!

    ReplyDelete
  8. I cannot wait to try this over the holidays!

    ReplyDelete