BLUE CHEESE BISCUITS WITH PINOT NOIR BUTTERRecommended Wine: La Crema Pinot Noir

Blue Cheese BiscuitsMakes about 20 round biscuits3 cups all-purpose flour1/2 teaspoon granulated sugar4 teaspoons baking powder1/2 teaspoon salt1 teaspoon baking soda1 1/2 sticks (3/4 cup) cold butter, cut into pieces 1 1/4 cups milk (whole or 2%)6 ounces gorgonzola cheese (or your favorite blue), crumbled

Preheat oven to 425 degrees F. In a large bowl, combine flour, sugar, salt, baking powder and

soda, and whisk until combined. Using a fork, pastry blender or your hands, add butter pieces to the flour and mix until coarse little crumbles remain. Add in crumbled gorgonzola. Pour in milk and stir with a spoon until just combined, not overmixing. Use your hands if needed to bring the dough together.

Use a 1/4 cup measure to drop batter onto a nonstick baking sheet, or press dough on a sheet of parchment paper or cutting board, then using a biscuit cutter to shape the dough into rounds. Bake for 10-12 minutes, or until biscuits are golden brown.

Pinot Noir Butter1 stick (1/2 cup) unsalted butter, softened to room temperature1 1/2 cups pinot noir (La Crema is recommended)1/8 teaspoon sea saltpinch of black pepper

Bring the wine to a boil in a saucepan (be careful so it does not boil over!) and cook until reduced to just under 1/4 cup – will take about 15 minutes. Let cool completely.

Once wine is cool, combine with softened butter, salt and pepper, and mix thoroughly to combine. If you have issues with the butter absorbing all of the wine, place the entire bowl in the fridge, and pop it out every 15 minutes

or so, mixing really well with a spoon until all of the wine mixed in. Once mixed completely, chill in the fridge for about 5 minutes, then form into a square or log with your hands and wrap in plastic wrap. Refrigerate until ready to use – best if used after 2-3 days so the flavors can mesh!