Blue Cheese and Bacon Biscuits with Apple Butter

As autumn draws in around us we start to crave more intense flavors. Rib-sticking flavors. This tends to happen to me in the inbetweener seasons as I think it does all of us. In March we look forward to watermelon feta salads and come September I have brussels on the brain. Well consider these your fall high. Serve them at brunch, lunch, as a side at dinner or as a crowd pleaser appeteaser. Always serve them warm.


Blue Cheese and Bacon Biscuits

Blue Cheese and Bacon Biscuits

Makes three dozen 1.5 inch biscuits

3 cups flour

1 heaped TB baking powder

¾ tsp salt

¾ tsp black pepper 

1.5 sticks butter, very cold 

1.5 C blue cheese crumbles

6 slices of prev cooked crispy bacon, finely chopped 

1 ¼ cup buttermilk, divided 

1 egg

Preheat oven to 400. Grease a cookie sheet. Mix flour, baking powder, salt and pepper together. Using a box cheese grater grate in the butter (I just hold it over the bowl and stir periodically). (Pro tip – do this as fast as you can because the butter gets warm very quickly.) Mix in the blue cheese and the bacon. Using your paws break apart any clumps of butter or globs of cheese so the whole thing is a coarse but uniform consistency. Make a well in the middle and slowly add your 1 cup of buttermilk, working it in to the flour mixture as you pour. The bonus ¼ is reserved for if you need a splash or two more to get it to come together. Do not overmix or your biscuits will be dense. You should end up with a sticky but pretty firm blob of dough. Here’s where you have two options:

1) Turn out the dough onto a floured surface and press it out until it’s about an inch or so thick. Using a biscuit cutter press down firmly and pull directly up (do not twist) so you get those good flakey layers.

2) Alternatively, leave the dough in the bowl and using an ice cream scoop spoon out blobs and put them directly on the sheet. The wackier the shape the better because you get extra little bonus crispies . These are called drop biscuits. You lose the flake, but you get crunch and it’s a little less work

Whichever road you choose, mix your egg in a bowl and brush a little bit on the top of each biscuit. Bake for 12-14 min on the middle or top shelf of the oven - or really anywhere but the bottom. Serve warm with apple butter.  

Coupla notes:

-      If you don't have a cheese grater cut the butter into small cubes, dump ‘em in the bowl and use two knives to cut the butter in to the flour. 

-      I buy Trader Joe’s cooked bacon, microwave it until crispy and then chop it up. The strips are pretty small so I use six. If you are cooking your own bacon you could cut it down to four crispy strips. 



Apple Butter

Apple butter 

Makes about a cup

2 honeycrisp apples peeled, cored and cut into slices 

2 tsp cinnamon 

¾ cup apple cider (I like Trader Joe’s cold pressed Fuji Apple Spiced Cider)

¼ cup light brown sugar

Squeeze of lemon – just in case

Put your apple slices, cinnamon, cider and brown sugar in a saucepan on low. Cook for an hour, stirring every 15 mins or so, until the apples start to break apart. Transfer to a blender and blend until smooth. Return to pan and cook for another hour on low stirring frequently until, like my mom’s hair, it becomes thick, smooth, shiny and very dark brown. Taste it and if it needs brightening stir in a squeeze of lemon (this will depend on your apples). Serve with the biscuits upstairs, as part of a cheese plate, or stir it into your oatmeal. 

Coupla notes

-      The brown you’re looking for is pretty rich. Think mahogany, milk choc raisinette, or maple syrup (grade A), the three Ms.

-      I use honeycrisp apples every time because I am sewww spoiled. You can sub for gala apples or go wild with Granny Smiths or a combo. 

Mary Bell ClementComment