3/4 cup cold butter, divided
2 cups self-rising flour
6 ounces (about 1 3/4 to 2 cups) Wisconsin Blue Cheese, divided
2 tablespoons chives, chopped
3/4 cup pecans, chopped
3/4 cup milk
1 tablespoon Worcestershire sauce
1 tablespoon prepared horseradish
Preheat oven to 425 degrees. Cut 1/2 cup butter into 1/2-inch cubes. Place flour in large bowl and with pastry blender or two table knives, cut in butter until mixture resembles coarse sand. Stir in 5 ounces Blue, chives and pecans. In liquid measuring cup, combine milk, Worcestershire and horseradish. Toss flour mixture with a fork while slowly adding milk mixture until a soft dough forms.
Drop by heaping teaspoon onto parchment-lined baking sheet. Bake 10 to 12 minutes or until golden brown and firm. Melt remaining butter with remaining Blue and dip tops of slightly cooled biscuits into mixture or brush generously.