Also on Chef Roth’s menu was a ColoRouge Grilled Cheese, little baguette rounds filled with homemade pesto, arugula, and slices of a stinky Camembert-style cheese from MouCo Cheese Company in Colorado. The cheesy bites were delicious, but with several blocks of the young cow’s milk cheese left over, the fridge at work was already beginning to smell. I decided to take few blocks home to see what I could do with them.
Photo courtesy of MouCo Cheese Company.
I decided I wanted to make some sort of cheese biscuit to go with the venison pie but worried about making a traditional cheddar-style biscuit since this was a soft cheese, rather than a hard one. Inspired by a recipe from the Home on the Range blog, I froze the cheese so that I could grate it into the dry ingredients.
Grating the peeled cheese into the dry ingredients.
Using my fingers, I gently combined the flakes of frozen cheese and butter into the flour, baking powder, and baking soda mixture, added a cup of milk to create a dough, and then dropped them on a baking pan lined with parchment paper. The biscuits were ready to eat 12-15 minutes later — hot, steamy, and a hint of delicious cheesiness, ready to sop up the dregs of the pie.
ColoRouge Cheese Biscuits
ColoRouge Cheese Biscuits
- 2 cups all purpose flour
- 2 teaspoons baking powder
- 1/2 tsp. baking soda
- 1 tsp fine salt
- 1/4 cup unsalted butter, frozen solid
- 1/2 wheel of ColorRouge cheese, frozen solid
- 1 cup milk
Preheat the oven to 425 degrees. Mix all dry ingredients together into a chilled bowl. Using a cheese grater, grate the butter and cheese through the large holes. Gently mix the shaved butter and cheese into the dry ingredients with your fingers until loose and crumbly.
Add 2/3 cup of the milk to the bowl, stirring together. Add a little more at a time as needed to incorporate all the dry ingredients, but do not exceed one cup. The mixture should come together in a loose, slightly sticky dough.
Knead together a few times in the bowl. Place a large spoonful of dough onto a parchment paper-lined cookie sheet, evenly spaced. Bake 12-15 minutes at 425 degrees til golden brown. Serve immediately.
*Any soft cheese, such as a brie or Camembert, could be used instead, although I think the stinkier the better; the flavor mellows as baked.