Tender and light, these biscuits have just the right amount of bleu cheese flavor combined with a buttery goodness.  Simply, they melt-in-your-mouth.

1 ¾ cups sifted all-purpose flour

1 tablespoon sugar

2 tablespoon baking powder

½ teaspoon salt

5 tablespoons chilled butter, sliced

¼ cup sour cream

½ cup heavy cream

½ cup bleu cheese, finely crumbled

1 tablespoon fresh chives, finely chopped

2-4 tablespoons melted butter

1.      Preheat oven to 450 degrees

2.      Sift flour and measure 1¾ cup.  Add dry ingredients and sift again.

3.      Using pastry cutter or two knives, cut sliced butter pieces into flour mixture.

Stop when mixture looks like coarse crumbs.

4.      Create a “well” by gently pushing mixture toward sides of bowl.  Add chilled sour cream and cream.  Carefully stir in liquid until mixture is crumbly again.

Do not over work.

5.      Turn the dough onto a lightly floured board (2 tablespoons or less). Fold over twice to incorporate loose crumbs.

6.      Pat down slightly and sprinkle cheese and chives over dough. Fold over twice more to blend in additions.

7.      Pat dough to ¾ inch thickness, using minimal pressure so dough does not bruise and become tough.

8.      Using biscuit cutter, cut circles using care not to rotate cutter.  Place biscuits on parchment-lined or ungreased pan. 

9.       Bake for 12 minutes on middle rack. 

10.   Brush warm biscuits with melted butter and allow biscuits to rest slightly before serving.

Makes 24  1½ - inch biscuits.

Serving Suggestions: At Derby Brunch, serve with thinly sliced beef or pork tenderloin and a dollop of Silver Spoon’s Henry Bain sauce.  Also,  great just as they are with or without a small pat of butter. 

Julep Kitchen Tips

Using bread flour will make even lighter biscuits.

Never skip the sifting steps and measure flour carefully without packing it.

Use a light touch in every step so biscuits stay flaky.

To bake at a later time, tightly cover cut biscuits with plastic wrap and keep       in refrigerator.

Always preheat the oven and no peeking while biscuits are cooking.

These biscuits are so good you’ll want to make more.  However, make each batch separately; otherwise there is too much dough to handle gently.

Finally if you are lucky enough to have leftovers, cut biscuits in bite-sized pieces and toast at 375 degrees for 5-8 minutes.  These croutons make wonderful toppings for soups and salads.  Better yet, just make another batch!

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