#header-inner {background-position: center !important; width: 100% !important;}

Sunday, December 11, 2011

Goat Cheese Biscuits

Rumor has it, my 94 year old great grandma, affectionately known as Peanut, has a killer biscuit recipe. My mom tells me she used to make these for us all the time, but the only food memories I have of Peanut revolve around an abundance of Bugles, which we loved to place on the tips of our fingers, and the end pieces of the bread, which we’d take from her apartment and make the trek to the nearby pond to feed the ducks. Apparently the biscuit recollections are lost amongst the Bugles and the duck-feeding!

These are not those biscuits. I have that biscuit recipe and now that I’ve discovered a slight obsession with biscuits, those are next on my list to try. I’ll report back.
In the meantime, make these. It’s not a question of if you should make them, it’s a question of when. Take it from me: sooner than later! Take it from Ryan, who was very quick to call dibs on the leftovers. 
These are basically edible pillows—soft and light with a slight tang from the goat cheese. They’d be perfect for breakfast (I’m now cursing myself for not trying one with jam!), lunch, or dinner. I served them alongside soup, but I’d be perfectly content to whip up a batch and eat them plain, one by one!

One Year Ago: Vicky's Spinach Dip

Goat Cheese Biscuits

-2 cups all purpose flour
-3 tsp baking powder
-1 1/2 tsp salt
-4 tbsp (2 oz.) cold unsalted butter, cut into cubes
-1 tbsp unsalted butter, for the pan
-2 tbsp unsalted butter, melted to top the biscuits
-4 tbsp (2 oz.) goat cheese, crumbled
-1 cup buttermilk

1. Place a rack in the upper third of the oven and preheat to 425F. Place a 10-inch cast iron skillet in the oven to preheat (note-I don't have one and just used a baking dish)
2. Whisk together flour, baking powder, and salt. Add the butter and goat cheese, mixing with your fingers, until mixture is coarse and pebbly. 
3. Create a well in the center of the mixture and pour in the buttermilk. Mix together with a fork until the dry flour disappears. 
4. Melt 2 tbsp of butter and set aside. Remove the baking dish from the oven and add a tbsp of butter to it, allowing it to melt and tilting dish to spread and grease the pan.
5. Spoon the batter into the hot skillet, 1/4 cup at a time. Brush biscuits with melted butter and bake for 14-16 minutes, until slightly golden. Remove from oven, let rest for 5 minutes, and serve warm.