WINNING RECIPE! Cayuga Blue and Caramelized Pear Biscuits by Tyler Bowers and Mary Hunt
2 cups White Lilly flour (easy to find in grocery stores)
1/4 teaspoon baking soda
1 tablespoon baking powder (use one without aluminum)
1 teaspoon kosher salt or 1 teaspoon salt
6 tablespoons unsalted butter, very cold
3 oz. Cayuga Blue, crumbled
1/2 cup diced pear, caramelized and cooled (recipe follows)
1 cup buttermilk (approx)
-Preheat your oven to 450°F.
-Combine the dry ingredients in a bowl
-Cut the butter into chunks and cut into the flour until it resembles course meal (hands are the best tool for the job)
-Add the Cayuga Blue and pears and lightly lix
-Add the buttermilk and mix JUST until combined.
-Turn the dough out onto a floured board.
-Gently, gently PAT (do NOT roll with a rolling pin) the dough out until it’s about 1/2″ thick. Fold the dough about 5 times, gently press the dough down to a 1 inch thick.
-Use a round cutter to cut into rounds.
(You can gently knead the scraps together and make a few more, but they will not be anywhere near as good as the first ones.)
-Place the biscuits on a cookie sheet
-Bake for about 10-12 minutes- the biscuits will be a beautiful light golden brown on top and bottom.
These can also be cut and frozen and baked from frozen. Just bake 20 minutes at 450 if baking from frozen.
-Melt 2 teaspoons butter over medium low heat.
-Add pears and 1 teaspoon suge, stir to coat in butter, and let cook over medium low heat until golden brown and tender, but not mushy.
This recipe was entered in the 2013 Holiday Recipe Competition that we held on Facebook