Who loves flaky biscuits?
Savory goat cheese and chive biscuits to be exact.
I am not much of a baker, but when I find a great recipe and put my mind to it I almost always end up with a great result. These biscuits are killer. The savory goat cheese and chive combination is fantastic especially when eaten right out of the oven topped with a little butter. They are perfect the next day turned into an egg sandwich as well.
Trust me when I say they were pretty easy to make and have now frequented the dinner table a few times in my house. We’re a savory household for the most part so I prefer to add things like cheese to the biscuits, but goat cheese took them to a whole new level. Sort of like biscuits with sophistication.
Next time I’ll try making these with bacon and cheddar. Let you know how it works out. 🙂
I found this recipe on a great blog, The Bojon Gourmet and while I love creating my own dishes sometimes I love cooking other people’s creations as well.
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ¾ teaspoon fine sea salt
- ½ teaspoon freshly ground pepper
- 1¾ ounces grated parmesan (3/4 cup)
- 6 tablespoons cold, unsalted butter, in ½" chunks
- 1 bunch chives, finely sliced
- 3 ounces fresh goat cheese, plus 3 more ounces for sprinkling (about 1 cup total)
- ¾ cup buttermilk
- In a large bowl, sift together the flour, baking powder, baking soda, salt, and pepper. Add the parmesan and butter, and work with your fingertips until the butter is incorporated with lots of butter chunks remaining.
- Stir in the chives and crumble in 3 ounces of the goat cheese.
- Add the buttermilk little by little, stirring until the dough just begins to clump together and no dry, floury bits remain. Gently knead the dough in the bowl a few times to bring the dough together into a ball.
- Roll the dough out on a lightly floured surface into a rectangle that is a scant ½" thick and roughly twice as wide as it is tall. Crumble ⅔ of the remaining goat cheese over the center square of the dough then fold the dough in half, like closing a book. You should have a long rectangle of dough layered with cheese. Press down gently to flatten, then roll the rectangle into a loose spiral, starting with a skinny end.
- Roll the layered dough into a 7x7" square that is ¾" thick, then cut the dough into 16 squares.
- Bake at 450 degrees until the biscuits are golden on top, about 15 min.