blue cheese + chive biscuits

Happy Thanksgiving weekend! Are you still recovering from a day full of over-indulgence coupled with way to much Black Friday shopping and topped off with a few lingering house guests? Yeah me too. And while the best part of this post-Thanksgiving weekend is undoubtedly the leftovers, it somehow feels a bit too easy to just pop open a few Tupperware containers and call it dinner. Instead I try to offer a little something freshly made along with those leftover holiday favorites. But let’s be honest, the best part about Thanksgiving leftovers has to be the sandwiches and while any type of bread will do, Blue Cheese and Chive Biscuits are my favorite. They can turn a simple turkey and leftover cranberry sauce sandwich into something truly outstanding.

I make these biscuits fairly frequently (if you’ve ever been to our house for smoked ribs then you’ve definitely had them) because they’re delicious right out of the oven, they’re fantastic toasted alongside eggs for breakfast and they take simple leftover Thanksgiving turkey (or Easter ham) and turn it into something you could proudly serve guests.

I know hosting for the holidays is a big undertaking… but next time consider doing it for the leftovers!

Blue Cheese + Chive Drop Biscuits
These biscuits are wonderful anytime… along side your morning eggs, as an accompaniment to your summertime bbq or as the vehicle for an amazing turkey sandwich. But the fact that they can be made ahead and frozen really makes them stellar.

t-day sandwich4

2 1/4 cups white whole wheat flour
2 1/2 tsp. baking powder
2 tsp. sugar
3/4 tsp. baking soda
1 tsp. salt
6 tbsp. cold unsalted butter, cut into small cubes
4 oz. buttermilk blue cheese, crumbled
1 large bunch fresh chives, finely chopped
1 cup light buttermilk

  1. Preheat oven to 375°F. Line a cookie sheet with parchment paper and set aside. Whisk together flour, baking powder, sugar, baking soda, and salt in a bowl, then blend in butter with your fingertips until mixture resembles coarse meal. Stir in blue cheese and chives. Add buttermilk and stir until just combined.
  2. Drop dough in 10-12 equal mounds on the cookie sheet. Bake until golden, about 16 to 20 minutes.

*To make and freeze: Follow the instructions above, drop them onto the baking sheet and slide the baking sheet into the freezer. Once the biscuits are firm, place them in a freezer bag or airtight container until you’re ready to bake them. They can be baked straight from the freezer, just add a few minutes to the baking time.

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