Anyone who’s been to my house for a nice dinner knows I nearly always offer a cheese course. I used to pass around a big board of cheeses, but I’d find myself with lots of leftover expensive cheese which sometimes found their way onto a pizza or into a pan of mac and cheese, but more often they’d get lost in the cheese drawer. When they finally turned up, they were beyond salvaging.
These days I tend to buy one special cheese for my cheese course, but I love spending a little extra time making a cracker “plate” for it. Here’s my latest. If you love Carr’s Whole Wheat Crackers, you’re gonna love these. They’re a little sweet but not too much so, making them a perfect match for blue cheese which I then drizzle with honey.
I usually follow my cheese course with a small sweet for my dessert-loving friends, but I’m usually happy to stop right here.
Whole Wheat Biscuits with Blue Cheese and Honey
Makes about 2 dozen crackers
2 1/3 cups whole-wheat flour
1/4 cup each: wheat germ and sugar
1/4 teaspoon each: baking soda and salt
2 tablespoons nonfat dry milk powder
10 tablespoons frozen butter
1/3 cup cold water, plus extra for drizzling
1 teaspoon vanilla
A large round of blue cheese, cut into 24 small wedges
Honey for drizzling
Adjust racks to lower-middle and upper positions; heat oven to 325 degrees.
Mix dry ingredients. Grate butter into the flour mixture on the large holes of a box grater; toss to combine, working butter into the mixture with fingertips . Mix water and vanilla; drizzle over flour mixture. Pressing mixture against the bowl, form it into a ball, sprinkling in more water if necessary to get dough to come together. Divide dough into two balls.
Working 1 dough ball at a time, roll on a floured surface to an approximate 8- by 11-inch rectangle, about 1/8-inch thick. Trim to square up. Cut dough into 12 generous 2 1/2-inch squares and transfer to a small rimmed baking sheet. Repeat with remaining dough and a second small rimmed baking sheet.
Bake crackers, rotating each baking sheet from back to front and switching rack positions after 15 minutes, until golden brown, about 25 minutes. Transfer crackers to a wire rack; cool to room temperature. (Can be stored in a tin for 2 weeks.)
Serve, topping each cracker with a wedge of blue cheese and a drizzle of honey.