I know the recipe for these biscuits seems way too rich but trust me they are amazing! Deeply cheesy and very crumbly the biscuits can be made with almost any blue cheese you have in the house.I have used Blue Shropshire, Stilton and Roquefort.I can’t see why Gorgonzola or Bleu d’Auverge wouldn’t work either. Just keep the proportions the same and don’t, whatever you do, cut back on the butter.
The biscuits are made in moments and keep well in an airtight tin.I’ve made some today for Christmas so I’ll will pop them back in a hot oven for 2-3 minutes on the day I want to serve them.
They go well with dry sherry, a fruity wine wine and I’ll be serving mulled wine with them at my tree trimming party.
Oh and you’ll need to get out the hover the next day as the seeds go everywhere!!!