Goat Cheese Chive Biscuits Food

GOAT CHEESE AND CHIVE BISCUITS

Steps:

• Preheat the oven to 425 degrees F and place the oven rack in the middle position. Cover a baking sheet with parchment paper.
• Add the flour, baking powder, sugar and salt to a food processor and pulse a few times to combine. Distribute the cold butter evenly and pulse several more times to incorporate the butter. It should look like very coarse corn meal (a few larger pieces are ok).
• Add the yogurt, goat cheese and chives and process until the dough is just combined. The less the dough is worked, the more delicate the biscuits will be.
• Turn the dough out onto a lightly floured workspace and form a large ball. Roll out the dough so it's approximately 1 1/2 inches thick and use a cookie cutter to form biscuits. Re-roll the dough as needed until all of the biscuits are formed.
• Bake for 10-12 minutes until lightly browned on top. Serve warm.

FLAKY CHEDDAR-CHIVE BISCUITS

Steps:

• Preheat oven to 425°. In a large bowl, whisk the first five ingredients. Cut in butter until mixture resembles coarse crumbs; stir in cheese and chives. Add buttermilk; stir just until moistened. Turn onto a lightly floured surface; knead gently 8-10 times., Pat or roll dough to 3/4-in. thickness; cut with a floured 2-1/2-in. biscuit cutter. Place 2 in. apart on a greased baking sheet. Bake 10-12 minutes or until golden brown. Serve warm.

FLAKY GOAT CHEESE AND CHIVE BISCUITS

Steps:

• 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 or a pastry blender until the butter is semi-incorporated with lots of almond-sized 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.
• If the dough is sticky, or if it becomes soft or sticky at any time, chill it in the fridge for 15-30 minutes.
• Roll the dough out on a lightly floured surface into a rectangle that is a scant 1/2" thick and roughly twice as wide as it is tall. Crumble 2/3 of the remaining goat cheese over the center square of the dough. Fold the outer short edges in to meet at the center. Sprinkle the remaining goat cheese over one long side of 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 3/4" thick. Trim the edges away (you can bake them alongside the biscuits), then cut the dough into 16 squares. Place the biscuits on a small baking sheet in a single layer and place the pan in the freezer while you...
• Position a rack in the upper third of the oven and pre-heat to 450º.
• When the biscuits are fairly firm (they don't have to be frozen solid), Place them 2" apart on a rimmed baking sheet lined with parchment paper. (Alternately, store the frozen biscuits in double zip-lock bags to bake off when you like.)
• Bake the biscuits until they're golden on top, 15-18 minutes. Remove from the oven and let cool 5-10 minutes before devouring.
• The biscuits are best the day they've been baked, but extras will keep at room temperature for a few days. Be sure to re-heat them in an oven or toaster oven until crispy.

GOAT CHEESE AND CHIVE BISCUITS

Steps:

• Preheat oven to 425F degrees.
• In a large bowl, whisk together flour, baking powder, baking soda and salt. Cut butter into dry ingredients with a pastry blender until the mixture resembles a coarse meal with some pea-sized pieces of butter. Gently mix in the goat cheese and chives, then stir in the milk until just barely combined.
• Dollop heaping spoonfuls of dough onto an ungreased baking sheet. Bake for about 12 minutes, or until golden brown.

GOAT CHEESE BISCUITS

Steps:

• Preheat your oven to 425.
• Place one 10-inch cast iron pan into the oven while it is preheating. Put flour, salt, baking soda and baking powder into a medium-sized bowl. Cut in the butter and goat cheese.
• Make a well in the middle of the ingredients and pour in the milk. Stir until the mix is moistened, adding an extra tablespoon of milk if needed.
• Remove skillet from oven and put in 1 tablespoons of butter. When the butter has melted, drop 1/4 cupfuls of batter into the pan. Brush the tops of the biscuits with melted butter.
• Bake from 14-16 minutes until browned on the top and bottom. Remove from the oven and sprinkle with the grated cheese. Enjoy warm!

CHEESE-AND-CHIVE BISCUITS

Steps:

• Preheat oven to 450 degrees. In a food processor, pulse flour, baking powder, baking soda, and salt until combined. Add cheese, butter, and chives; pulse until mixture resembles coarse meal, with a few pea-size pieces of butter remaining. Add buttermilk and pulse until combined (do not overmix).
• Turn dough out onto a lightly floured work surface and knead until it just comes together. With a floured rolling pin, roll out dough 3/4 inch thick. With a floured 2 3/4-inch biscuit cutter, cut out 16 rounds (reroll and cut scraps). Place biscuits, 1 1/2 inches apart, on a baking sheet and bake until puffed and golden, 13 to 15 minutes. Transfer to a wire rack and let cool slightly. Serve warm or at room temperature.

CHEDDAR & CHIVE BISCUITS

Steps:

• Preheat oven to 400°F.
• In large bowl with fork, stir flour, Cheddar cheese, sugar, baking powder, chives, and salt until combined.
• Add butter and oil and stir just until mixed.
• Add milk and stir just until mixtture forms a soft dough that leaves side of bowl (do not overmix).
• Drop dough by 1/4 cups, 1 inch apart, on ungreased large cookie sheet.
• Bake biscuits about 20 minutes or until golden.
• Cool biscuits slightly on wire rack to serve warm or cool completely to serve later.
• Reheat if you like.