Herbed Roquefort Biscuits
  • 3oz. Roquefort cheese, crumbled
  • 2tbsp minced green onion tops
  • 1teaspoon dried basil
  • 1/2teaspoon dried thyme
  • 2cups sprouted white wheat flour
  • 1tbsp aluminum-free baking powder
  • 1/2teaspoon sea salt
  • 1/4teaspoon baking soda
  • 6tbsp cold unsalted butter, cut in pieces
  • 3/4cup plus 2 tablespoons (whole fat) buttermilk
  1. Combine first 4 ingredients in a small bowl and set aside.
  2. Combine flour, baking powder, salt, and baking soda in a medium bowl.
  3. Cut in cheese mixture and butter with a pastry blender until mixture resembles coarse meal.
  4. Stir in buttermilk. (If dough is too dry add more buttermilk, 1 tablespoon at a time until you get a pliable dough consistency.)
  5. Turn dough out onto a floured surface and knead lightly 7 or 8 times.
  6. Roll dough to ½ inch thickness.
  7. Cut with a biscuit cutter.
  8. Place biscuits on a lightly greased baking sheet.
  9. Bake at 450 degrees for 13-15 minutes.
  10. Yield about 14 biscuits.