2 cups Gold Medal™ all-purpose flour
2 teaspoons baking powder
1 1/2teaspoons dried Italian seasoning
1/2 teaspoon salt
1/2teaspoon baking soda
1/2 cup butter
1cup plus 1/4 cup buttermilk, divided
1 cup blue cheese crumbles
Heat oven to 400°F. In a medium bowl, mix flour, baking powder, Italian seasoning, salt and baking soda. Cut in butter, using a pastry blender or by pulling 2 knives through ingredients in opposite directions, until mixture looks like fine crumbs. Stir in 1-cup buttermilk and blue cheese until dough leaves side of bowl. Dough will be thick and sticky.
Lightly sprinkle flour over a cutting board or countertop. Place dough on floured surface; gently roll in flour to coat. Knead dough about 10 times. Roll or pat dough about 1-inch thick. Before cutting each biscuit, dip a 2-inch round cutter into flour to lightly coat it so it will cut cleanly through the dough without sticking. On a lightly greased cookie sheet, place biscuits about 1-inch apart. Brush with remaining 1/4-cup buttermilk.
Bake 16-20 minutes or until golden brown. Immediately remove from cookie sheet. Serve warm.
For a more rustic biscuit, simply scoop 1/4-cup portions of dough straight from the mixing bowl onto a lightly greased cookie sheet.
Formulation courtesy of Gold Medal Flour