Courtesy of BC Wine Trails magazine and Burrowing Owl Winery, this recipe is thick enough to really be more of a scone than a muffin. Plus, it really only makes about 6-7 muffins, so you could make smaller biscuit-sized portions, if you baked them on a cookie sheet.
1/4 onion, small diced
Sweat onion in butter and set aside to cool.
1 cup flour
1 tsp baking powder
1/4 tsp baking soda
1 tbsp fresh rosemary, finely chopped
1/2 tsp salt
Combine and set aside.
In separate bowl, mix:
1/4 cup sour cream/plain yogurt
1/2 cup whipping cream
1 tbsp honey
1 tbsp olive oil
Add onions to wet ingredients. Combine with dry ingredients, adding 1/2 cup blue cheese (I would definitely add more!), crumbled, at the very end. Do not overmix! Bake at 325F for about 20 minutes (for muffins, less if making smaller biscuits).
Garnish with chive flowers! Amazingly delicious with bison brisket.