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Blue Cheese & Caramelized Leek Biscuits

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These were whipped up today to accompany supper (which turned out to be a big pot of soup – recipe to come), and are a take on a super simple biscuit recipe that I have been making for years.  Take out the savory ingredients in this one, and you can virtually use any mix in that your little heart desires.  It’s a rustic no-fuss recipe that can be made at almost the last minute to accompany any meal, or just because you have no bread for breakfast.  This particular version took a little extra time what with the leeks, but came out delicious, and are moist enough that you don’t need any butter. 

  • 2 cups of white flour
  • 3 tbsps baking powder
  • 2 tbsps white sugar
  • 1/4 cup butter, cubed
  • 1 cup milk
  • 1 leek, white and pale green part only, chopped small
  • 1 tbsp olive oil
  • 1 cup crumbled blue cheese

Preheat oven to 325 degrees.  Place some parchment on a pizza pan.  Over medium heat, add chopped leeks and olive oil to saucepan, and cook until leeks are softened and caramelized. Remove from heat and allow to cool.  Sift together flour, baking powder and sugar, then using a pastry blender, cut in butter until crumbs form.  Mix in milk, then cooked leeks and blue cheese.  Roll into a ball and place on pan, pressing out to desired thickness.  Bake at 325 for 25 minutes or until golden.  Remove from oven, allow to cool and cut into wedges.  I got 8 large wedges from this recipe, but you could easily do more.

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2 responses »

  1. Pingback: Spanish Roasted Garlic and Parsnip Soup | Sugar n' Stuff

  2. Pingback: Lima Bean, Potato and Cabbage Chowder | Sugar n' Stuff

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