Gorgonzola Biscuits Recipes

BAKED FENNEL WITH GORGONZOLA

Steps:

• Rinse fennel. Trim off stems, and reserve about 1 cup of the tender green leaves. Trim any bruises or dry looking areas from fennel. Cut each bulb in half from stem through root end.
• Lay fennel bulb pieces in a 10 inch frying pan, and add broth. Cover, and bring to a boil on high heat. Simmer until fennel is tender when pierced, 20 to 25 minutes. Transfer fennel to a shallow casserole, 9 to 10 inched wide; lay cut side up.
• Boil broth, uncovered, on high heat until reduced to about 1/2 cup. Stir in about half the fennel leaves. Spoon mixture evenly over fennel.
• Mash cheese with bread crumbs. Dot mixture evenly over fennel. If making ahead, cover and chill up to 1 day. Also wrap remaining fennel leaves in a towel, seal in a plastic bag, and chill.
• Bake casserole, uncovered, at 375 degrees F (190 degrees C) until cheese begins to brown and fennel is hot, about 20 minutes. Tuck remaining leaves around fennel. Season to taste with salt.

GORGONZOLA SAUCE

Steps:

• In a small saucepan over low heat, combine the butter, Gorgonzola cheese, green onion, garlic and pepper. Warm slowly for about 5 minutes, shaking the pan occasionally until the sauce is nice and creamy. This sauce may also be cooked on a cool part of your grill while grilling meat.

CRISPY PARMESAN BISCUITS

Steps:

• Place an oven rack in the center of the oven. Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper. Set aside.
• In a medium bowl, combine the flour, cornmeal, salt, baking powder, and baking soda. Add the butter. Using fingertips or a pastry blender, work the butter into the flour until the mixture resembles a coarse meal. Stir in the Parmesan and green onions. Add the buttermilk and olive oil. Stir until the mixture forms a dough. Drop the dough onto the prepared baking sheet in 12 equal-sized pieces. Bake for 18 to 20 minutes until golden. Cool the biscuits for 10 minutes then transfer to a rack to cool completely.
• Slice each biscuit in half and spread the bottom half with 1 teaspoon of lemon butter. Add some arugula leaves and place a small slice of smoked salmon on top. Add the top half of the biscuit and serve.
• Lemon Butter
• In a small bowl, mash the butter and lemon zest together using a fork. Refrigerate until ready to use.
• Yield: 1/2 cup
• Prep Time: 1 minute

GORGONZOLA BISCUITS

Steps:

• Preheat oven to 350°. Melt butter in plate or casserole. Spread Gorgonzola cheese over butter. Cut or tear each biscuit into 4 pieces and place in butter/cheese. Bake 15-20 minutes. Fun Fact: The origin of the word "biscuit" is from Latin via Middle French and means "cooked twice." Some of the original biscuits were British naval hard tack. That was passed down to American culture, and hard tack (biscuits) was made through the 19th century. A biscuit in the UK is a hard baked sweet product like a small flat cake that in North America may be called a "cookie" or "cracker." In America, a "biscuit" is a small form of bread made with baking powder or baking soda as a leavening agent rather than yeast. They are soft and similar to scones. Biscuits are a common feature of southern U.S. cuisine. No matter what you call them, they're good.

GORGONZOLA BISCUITS

Steps:

• 1 In a large mixing bowl, beat the butter until it is fluffy. Add the cheese a little at a time, beating until well blended. Beat in the egg yolks, nutmeg, and pepper. 2 Add the flour and stir until smooth. Shape the dough into a disk and wrap in plastic wrap. Refrigerate 30 minutes up to overnight. 3 Place a rack in the center of the oven. Preheat the oven to 450°F. Butter and flour a large baking sheet. 4 Roll out the dough between two sheets of plastic wrap to a 1/4-inch thickness. With a 2-inch round cookie cutter, cut out the biscuits. Place the biscuits on the prepared baking sheet. Gather the scraps together and, handling them as little as possible, roll out and cut the dough scraps in the same way. Brush the tops with the beaten egg white. Sprinkle with the sesame seeds. 5 Bake 12 to 14 minutes or until lightly browned around the edges. Transfer to a wire rack to cool. Serve at room temperature. Store in an airtight container for up to 2 weeks. From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

SPINACH GORGONZOLA FRITTATA BREAKFAST BISCUITS

Steps:

• Preheat oven to 350.
• Spray 12 muffin tin with olive oil spray.
• Beat together the eggs and milk.
• Add spinach, gorgonzola and grated parmesan, mix well.
• Add salt and pepper to taste.
• Evenly portion the egg mixture into the 12 cups of the muffin tin.
• Bake at 350 for 20-30 minutes, just until the tops begin to brown.
• Remove each mini frittata from muffin tin and top with a slice of cheese. The heat will melt the cheese.
• Slice open biscuits and place one mini frittata inside each biscuit.
• Serve warm.
• To freeze: Allow them to cool completely and wrap individually in plastic wrap, then in foil. Freeze.
• To reheat: Remove foil and microwave 1-2 minutes on high (depending on the power of your microwave).
• Variation: Omit the spinach and gorgonzola, add crumbled, cooked sausage to each muffin tin before adding egg mixture.