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Goat Cheese and Chive Biscuits Recipe

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4.3 from 87 reviews

These Goat Cheese and Chive Biscuits are flaky, tender, and bursting with savory flavor. Made with bread flour and cold butter, and enriched with tangy goat cheese and fresh chives, they are a perfect savory treat for breakfast, brunch, or as a side with dinner. The biscuits are gently folded multiple times for flaky layers and brushed with buttermilk and melted butter for a golden, delicious finish.

  • Total Time: 37-40 minutes
  • Yield: 10-12 biscuits

Ingredients

Dry Ingredients

  • 2 1/2 cups bread flour
  • 2 tablespoons baking powder
  • 1 teaspoon salt
  • 1/2 teaspoon garlic powder

Produce

  • 1/3 cup chives, chopped

Dairy

  • 1/2 cup unsalted butter, cubed and cold
  • 2 tablespoons unsalted butter, melted (for brushing)
  • 1 cup buttermilk, cold
  • 1 tablespoon buttermilk, cold (for brushing)
  • 5 oz goat cheese

Other

  • 2 teaspoons honey

Instructions

  1. Combine dry ingredients. Add bread flour, baking powder, salt, and garlic powder to a food processor and pulse until combined. Alternatively, whisk together in a large bowl.
  2. Incorporate butter and chives. Add 1/2 cup of cold cubed butter and chopped chives to the dry mixture and pulse until coarse crumbs form. If using a bowl, cut in butter and chives using a pastry cutter until crumbly.
  3. Add wet ingredients and goat cheese. Transfer the mixture to a large bowl and create a well in the center. Pour in 1 cup cold buttermilk, honey, and crumbled goat cheese. Gently combine with hands or a spatula until a light dough forms; do not overmix.
  4. Shape dough. Dust your work surface with flour and turn out the dough. Press it into a 3/4 inch thick square.
  5. Fold dough envelope-style. Fold one-third of the dough beyond the center, then fold the opposite side over to overlap, creating an envelope shape. Flatten this back into a 3/4 inch thick square.
  6. Repeat folds. Repeat the folding step three more times to develop flaky layers.
  7. Cut out biscuits. Coat a biscuit cutter with flour and press straight down into the dough without twisting. Lift straight to release the biscuit. Place shaped biscuits on a parchment-lined baking sheet.
  8. Use scraps. Gently recombine any dough scraps and roll/shaping into 3/4 inch thick shapes until all dough is used.
  9. Arrange biscuits. Place all biscuits touching each other on the baking sheet for soft edges.
  10. Chill before baking. Preheat the oven to 425°F (220°C). Place the baking sheet in the freezer for 12-15 minutes or until the oven is fully heated.
  11. Brush and bake. Brush the biscuit tops with cold buttermilk. Bake in the preheated oven for 17-20 minutes until golden and cooked through.
  12. Finish with butter. Immediately brush warmed melted butter on top of the hot biscuits once out of the oven.
  13. Store leftovers. Store any leftover biscuits in an airtight container in the refrigerator.

Notes

  • Bread flour produces the best texture, but all-purpose flour can be substituted.
  • Buttermilk substitute: mix 1 cup milk with 1 tablespoon white vinegar or lemon juice and let sit for 12-15 minutes to thicken.
  • Handle the dough gently and avoid overmixing for tender, flaky biscuits.
  • Freezing the biscuits before baking helps them rise and creates a flaky crust.
  • Author: Adeline
  • Prep Time: 20 minutes
  • Cook Time: 17-20 minutes
  • Category: Baking
  • Method: Baking
  • Cuisine: American

Find it online: https://flavorhug.com/goat-cheese-and-chive-biscuits-recipe/