Thanks a lot (you don't even know)

We went to three Thanksgiving events this year.  Two were hosted by friends (one here, one in Austin), one was with my entire family.  Both friend functions were standard "friend Thanksgiving" gatherings where everyone brings some kind of dish.  Any time I participate in a potluck event in the fall, I like to make the one dish that we brought to both Thanksgiving events.  I took it to a Junior League event in October that I can only refer to as The F-ing Catalina Wine Mixer (I should have taken pics; that was a funny/incredibly ridiculous story, but I didn't, so you don't get to hear about it).  It's always a hit.  It's a tradition from my family's Thanksgiving (one of my uncles who missed the last 3 Thanksgivings saw them this year and said, "I've been waiting for these for four four years")  that I love to sharing with new people.  It's so good, so easy, so inexpensive, and it's always a hit.  What is it? 

Bleu cheese biscuits.  And seriously, they are delicious.  I've given this recipe out so many times and until recently, none of my friends had made it.  Except one time in college I made them for a friend Thanksgiving thing that I'd totally forgotten about until I was reminded about it, so some friends may have tried them then, so they haven't lived completely deprived lives, which I found comforting to know.

You are in luck, though.  I'm sharing the recipe with you.  Without further adieu, I give you Bleu Cheese Biscuits.

Bleu Cheese Biscuits
What you need:
1 tube of regular-sized biscuits (usually 8 to a tube)
1/4 cup butter, melted
3 Tbsp bleu cheese crumbles

Preheat your oven to 400 degrees.  Pop the tube of biscuits and cut each biscuit into quarters (tip: I use kitchen shears for this; it's just easier to me than using a knife.  Although a pizza cutter might also work well).  Arrange the biscuit pieces in a round pie pan.  Pour melted butter over biscuits.  Sprinkle bleu cheese crumbles over the biscuits (I usually just eyeball this part instead of using exact measurements).  Bake for 15 minutes.

Alternate methods: you can get really crazy and mix the bleu cheese and butter together if you want.  Sometimes I do this; other times I don't.  It doesn't make a big difference.  Also, full disclosure: the original recipe calls for 1/2 cup butter.  I accidentally used half a stick once and found they tasted just as good and were less greasy (and less fattening), so I always use 1/4 cup now.  However, if you want to indulge, by all means use a 1/2 cup.  That's how my aunt still makes them every year at Thanksgiving and they never disappoint.