Short post today, I’ve been staring at my computer for hours working on a project for grad school. I think I have written “citizen science” approximately 80 times and have power read a bunch of articles. Education is no joke. Being the teacher is easier in a lot of ways than being the student. My instructors are doing it right.
After having a lovely salad at Jackie’s shower with strawberries, blue cheese, and walnuts, I’ve been obsessed. I’ve gone through two blocks of blue cheese and show no signs of stopping! These biscuits are a new combination of my current favorite combination.
The strawberries and honey provide sweetness and flavor while the walnuts provide a toasty crunch. The blue cheese provides tang and interest. A little balsamic reduction adds a lovely touch! These are not your grandma’s plain-jane biscuits, these have interest and delight in every bite!
Roasted Strawberry, Blue Cheese, and Walnut Biscuits
Adapted from Caramelized Onion, Bacon, and Smoked Gouda Biscuits which was adapted from Joy the Baker Cookbook (Cheddar, Chive, Jalapeno Biscuits, page 46-47)
Yield – 12 1” biscuits
1 cup chopped strawberries
1/2 cup chopped walnuts, toasted
1 1/2 cups flour
1/2 tablespoon sugar
2 1/4 teaspoons baking powder
3/8 teaspoon cream of tartar
3/8 teaspoon salt
3/8 cup buttermilk + more for topping
1 egg yolk
6 tablespoons unsalted butter, cold
1/2 cup crumbled blue cheese
1/2 cup balsamic vinegar, optional
- Clean and chop the strawberries. Line your toaster oven pan with foil and sprinkle the strawberries on top. Bake at 450 ˚F for 10-15 minutes or until the strawberries have gone soft and their juice browns.
- Toast the walnuts in a dry skillet until they begin to brown.
- Set the strawberries and walnuts aside to cool completely.
- Preheat the oven to 425 ˚F and a two cookie sheets with parchment paper.
- In a large bowl whisk together the flour, sugar, baking powder, cream of tartar, and salt.
- Whisk together the buttermilk and egg with a fork in a measuring cup.
- Grate the butter into the flour mixture and toss gently with your fingers. Press gently to combine. Toss the cooled strawberries, walnuts, and blue cheese into the flour mixture.
- Make a well and pour in the buttermilk mixture; use a fork to mix the two together. Turn out onto a floured surface and knead together until the dough comes together in a circle that stands 1 1/2 inches tall.
- Use a 1” cutter to cut the dough into circles. Push the dough together to cut more circles. Place on the parchment lined cookie sheets.
- Whisk together 1/4 cup buttermilk and a generous squirt of honey. Brush the tops with this mixture.
- Bake for 10-12 minutes or until the tops are golden brown. Enjoy with honey and reduced balsamic!
- Balsamic reduction – Add 1/2 cup balsamic vinegar to a small pan. Heat until the mixture reduces to an amount less than 1/4 cup. Let cool and thicken before drizzling on your biscuits.