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