Blue Cheese Biscuits with Pinot Noir Butter

By Dixie8686

Ingredients

• Blue Cheese Biscuits
• [slightly adapted from my cranberry biscuits, which were adapted from bon appetit]
• 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
• Pinot Noir Butter
• [slightly adapted from Bobby Flay's Bar Americain]
• 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

Details

Adapted from howsweeteats.com

Preparation

Step 1

Blue Cheese Biscuits
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 – I did.

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
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!