Goat Cheese And Chive Biscuits Recipes

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I LOVE me some Goat Cheese, I put it in Grits, Mashed Taters, Scalloped Taters and even Mac-n-Cheese! So Good! Now I put it in Biscuits! Well we are in the middle or a remodel of my WHOLE house and have to live in it and in the middle of making dinner I FORGOT TO ADD IT TO MY GRITS tonight, I have made sour cream biscuits so i...

Recipe From justapinch.com

Provided by Gina Davis

Categories     Biscuits

Time 35m

Number Of Ingredients 12



GOAT CHEESE & CHIVE BISCUITS image

Recipe From epicurious.com

Categories     Bread     Quick & Easy

Yield 12

Number Of Ingredients 8

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Category Appetizer, Side Dish, Snack
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  • 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.
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  • 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.
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