Sunday, April 10, 2011
Goat cheese and Chive Biscuit Drops
With all the sweet stuff that I've been making over the past several weeks, I decided to try out something more savory this time around. I had some left over goat cheese from my salad (a recipe for another day). Earlier that day, while randomly browsing through food blogs, I saw a recipe for Blue cheese and scallion drop biscuits on Smitten Kitchen and I said, "Why not do it goat cheese?"
Now, I didn't have scallions, but I certainly had some other herbage lying around in the fridge - and chives seemed to be closest in it's flavor to scallions. Personally, I prefer chives, since it has a much milder flavor than scallions, which is a good thing (I don't like it when the onion flavor is overpowering).
So I decided to make these biscuits with goat cheese and chives. The net result were these golden, crusty biscuits with flecks of green chives running through them and they were absolutely great. When I broke into one of these just of the oven, it was fluffy and creamy (from the goat cheese) and steaming.
A hot savory biscuit is always a great way to go when you want to get away from sweet baked goods. Moreover, biscuits are extremely comforting. Most comfort foods that I've encountered usually have some form of savory biscuits or cornbread to accompany the meats and vegetables.
I give this recipe a Mmm... Mmm... great!
Goat cheese and Chives Drop Biscuits
Adapted from Smitten Kitchen
Yield: Quite a lot of drop biscuits - depending on the size of the spoon - I got about 15-20 (depends on the size of drops)
2 1/4 cups all purpose flour
2 1/2 tsp baking powder
1 tsp sugar
3/4 tsp baking soda
1 tsp salt
6 tbs cold unsalted butter diced (this again helps with the flakiness)
5 ounces goat cheese (again add as much as you like)
10-15 chives (again this depends on how much you like chives - scallions are an alternative, but use few, since they are strong)
1 cup cold buttermilk
1. Preheat oven to 450F.
2. Whisk dry ingredients in the bowl and then cut the butter in with a pastry cutter until it resembles pebbles.
3. Stir in goat cheese and chives.
4. Add the cold buttermilk and stir until just combined.
5. Drop small mounds of dough on a baking sheet lined with parchment paper or a silpat.
Drop biscuits can also be wrapped and frozen - bake when needed but do so for a few extra minutes.
6. Bake for about 15 minutes or until it's golden brown and puffed.
7. Eat when it cools down - Please don't burn your mouth - even though it's tempting.
Here's what mine looked like:
Enjoy and let me know how they turn out. I'm sure they will be great.