Recipes that are delicious and that always work!

You know these recipes are delicious because if I didn't think that they were fabulous . . . I wouldn't be showing them to you. You can also be sure that these recipes work for the same reason! The rest is simply a matter of taste.

Friday, 26 September 2014

Flaky Goat Cheese and Chive Biscuits

 photo SAM_7279_zps5a921d7a.jpg

I am a huge fan of quick breads . . .  muffins, loaves . . .  scones, biscuits.   Scones and biscuits are really quite similar.   The basic ingredients are essentially the same . . .  flour, butter or shortening, milk or cream, leavening, and a bit of salt and possibly sugar. The method of preparation, too, is pretty similar . . . you sift the dry ingredients, cut in the fat, and add the liquid. As with biscuits, the scone dough is rolled and cut into shapes.

 photo SAM_7270_zpsbe7a7601.jpg

I think the difference  lies mainly in the type of fat which is used, and in how you incorporate it.  Traditionally in biscuits the fat is cut in with a pastry blender and in scones it is rubbed in with the fingertips.   In a scone, more often than not you will use butter and in a biscuit . . .  vegetable fat of some sort, but that is not always the case . . . and too, scones tend to be more on the sweet side than the savoury.

 photo SAM_7272_zpsdfd6900d.jpg

 These flaky savoury breads I am showing you here today are called biscuits . . .  but they use butter instead of vegetable oil and the fat is rubbed into the flour mixture, instead of cut into it with a pastry blender . . .  so in those respects they are more like scones . . .  but they are not sweet in the least.  These are also a bit sturdier than a scone . . .

  photo SAM_7271_zpsa7f6ab95.jpg

Which is not to say that they are heavy, because they are not heavy in the least.  These are delightfully light and filled with lovely layers . . .  flaky buttery layers . . .  with pockets oozing with rich soft goats cheese . . .

  photo SAM_7276_zps803a5407.jpg

and lovely little flecks of oniony chives.   These go wonderfully with soups and stews . . .  with sliced meats and cheeses.   Heck they would even be fabulous with bacon and eggs for breakfast.

 photo SAM_7277_zps17f5eb12.jpg

We enjoyed them today with hot mugs of soup.  They went down a real treat.  I had halved the recipe because I did not have enough goats cheese to do a full recipe.  I forgot to pick some up when I did my shopping yesterday . . .  but happily they turned out just beautifully, despite halving the recipe.  Flaky.  Rich.  Savoury.  Moreish.

  photo SAM_7278_zps64fe3704.jpg

*Flaky Goat Cheese and Chive Biscuits*
Makes 16 2-inch square biscuits 
Printable Recipe     

Flaky and delicious with lots of buttery and cheesy layers!

280g of plain flour (2 cups or 10 ounces)
2 tsp baking powder
1/2 tsp bicarbonate of soda (baking soda)
3/4 tsp fine sea salt
1/2 tsp freshly ground black pepper
135g of grated Parmesan cheese (3/4 cup, or 1 3/4 ounces)
6 TBS cold unsalted butter, cut into 1/2 inch chunks
3 TBS chopped chives
179g of fresh goats cheese, divided (about 1 cup in total)
180ml of buttermilk (about 3/4 cup)    

 photo SAM_7273_zps6262fb04.jpg


Preheat the oven to 220*C/425*F/ gas mark 7.  


Sift the flour, baking powder and soda into a bowl.  Whisk in the salt, pepper and parmesan cheese.   Drop in the butter.  Work it into the flour mixture using your fingertips or a pastry blender, until you have the butter about half incorporated and half pea sized bits remaining.   Stir in the chives and crumble in half of the goats cheese.   Add the buttermilk a bit at a time, stirring it in with a fork, until the dough just begins to clump together and there are no dry floury bits remaining.  You may need all of the buttermilk, or less, or more, depending on your flour and the day.  Gently knead in the bowl a few times to form a ball.  

 photo SAM_7279_zps5a921d7a.jpg

Tip the dough out onto a lightly floured surface.  Roll out into a rectangle which is 1/2 inch thick and roughly twice as long as it is wide.  Turn the dough so that the long side is facing you.  Mentally divide the dough in quarters lengthwise.  Crumble 2/3 of the remaining goats cheese into the centre two quarters.  Fold the outer two quarters over to meet in the centre from the short edges.  Turn the dough so that the short side is facing you.   Sprinkle the remaining goats cheese down one half of this and fold the other half over to enclose, like a book.   Pat out gently to flatten slightly and then roll it up into a loose spiral beginning at the narrow end.  Pat the dough out into an 8 inch square that is about 3/4 inch thick.  Trim the edges with a sharp knife and then using a straight up and down cut with a sharp knife, cut into 16 2-inch squares.  Place them onto a baking sheet which is lined with baking paper, leaving several inches in between each.

 photo SAM_7282_zps78bcff14.jpg


Bake for 15 to 18 minutes until they are well risen and golden brown.   Allow to cool for five to ten minutes prior to indulging.   Best on the day they are baked, but these will keep at room temperature for several days.  Reheat in the oven for a few minutes to crisp up.


Note - You can successfully cut the recipe in half and it works fine.  Also you can freeze the biscuits prior to baking for use at another time.  Freeze solid on the baking sheet and then pack into zip lock bags to bake off when you like.  Partially thaw prior to baking.

5 comments:

  1. My daughters love Goat Cheese..
    Thank you Marie..

    ReplyDelete
  2. Oh, goat cheese is great and I can imagine how delicious these biscuits are. They look light and flaky would be perfect with a bowl of soup. Thanks for the recipe!

    ReplyDelete
  3. Thank you Monique and Pam. They really are lovely biscuits!

    ReplyDelete
  4. Just made these. HOLY MOLY!!! These are my new favorite biscuits EVER!! We all raved, even the boys! I assumed they'd be totally grossed out by "green things" in their biscuits but they LOVED them! I can't wait to make them again! And this time I need LOTS more goat cheese. Goat cheese is magic :)

    ReplyDelete
  5. Thanks April, they're a favorite of ours too, and I even love them the day after! xxoo

    ReplyDelete

Thanks for stopping by. I love to hear from you so do not be shy! Please don't attempt to leave spam. It will be deleted immediately.