Get the Recipe for These 'Soft, Pillowy' Blue Cheese Biscuits with Guava Jam

"You do not want to miss experiencing the magic that is cheese and guava," says Camille Becerra, author of the 'Bright Cooking' cookbook.

Camille Becerra zeroed in on a perfect sweet and savory medley.

"You do not want to miss experiencing the magic that is cheese and guava," says Becerra, who shares the recipe for these "soft, pillowy biscuits" in her cookbook Bright Cooking.

"The inspiration comes from the classic Latin-Caribbean flavor combination of white cheese and guava jam, often served after a meal," adds the chef at Brooklyn's As You Are restaurant.

Becerra's biscuits are great for any meal. "I find myself making these often during the summer because they’re great to pack as a picnic offering or to take to the beach," she says.

Related: Sprite Is the Secret Ingredient in These 'Addictive' Sweet and Sour Pickled Cucumbers

Camille Becerra's Blue Cheese Biscuits with Guava Jam

2 cups (about 8½ oz.) all-purpose flour, plus more for work surface

2 tsp. baking powder

½ tsp. baking soda

½ tsp. kosher salt

¾ cup (6 oz.) cold unsalted butter, cubed

2 oz. cold blue cheese, crumbled (about ½ cup)

½ cup, plus 1 Tbsp. whole buttermilk, divided

Butter, at room temperature, for serving

Guava jam, for serving

1. Preheat oven 400°. Line a large rimmed baking sheet with parchment paper; set aside.

2. Whisk together flour, baking powder, baking soda and salt in a large bowl until combined. Add cubed butter; toss in flour mixture until evenly coated. Flatten each piece of butter between your fingertips until pea-size crumbs form, about 2 minutes. Add blue cheese; stir until evenly distributed. Slowly drizzle in ½ cup of the buttermilk, stirring just until a loose dough forms.

3. Transfer dough onto a clean work surface. Use your hands to push dough tightly together. Using either lightly floured hands or a rolling pin, form dough into a 1-inch thick rectangle. Cut into 4 equal pieces by cutting once crosswise and once lengthwise. Stack the quarters on top of each other; roll dough out again to create a 1-inch thick rectangle, making sure the edges are clean and straight. Repeat stacking and rolling method two additional times, using additional flour as needed to keep dough from sticking.

4. Cut dough into 6 equal portions (about 2x2 inches each). Transfer biscuits to baking sheet, spacing about 1½ inches apart. Freeze, uncovered, for 15 minutes.

5. Remove from freezer, brush tops and sides of each biscuit with remaining 1 tablespoon buttermilk. Bake in preheated oven until tops and sides are golden brown, 25 to 30 minutes. Serve warm with butter and guava jam.

Makes: 6
Active time: 20 minutes
Total time: 1 hour

For more People news, make sure to sign up for our newsletter!

Read the original article on People.